Carrot soup has easily become my favorite winter time meal in the past year, and why not? It's so versatile and so wonderfully good for you. There are many ways you can "jazz up" carrot soup, of course, and readers of this blog are no stranger to the many jazzy ways. There's carrot & coriander soup (a British staple), carrot & maple soup, and spiced carrot soup (with a homemade curry powder). But this time, when I bought my bag of carrots from the farmer's market this weekend, I wanted something a bit more exciting. and here she is (in a chipped bowl... oh well, life is imperfect!)
There are so many flavors going on that it's hard to nail down exactly what you're tasting with each spoonful. There's a bit of spicy heat, a bit of fiery ginger, a bit of earthy sweetness, and plenty of garlic. That cold I thought i was coming down with this weekend is now a distant memory. I like to think this soup had something to do with it. Good thing I've got a huge container in the fridge to carry me through the week! I like to serve it with some organic spelt crackers that look like matzo. Yum.
Complex Carrot Soup
Serves 6-8 people
- 2 tbsp olive oil
- 2 medium yellow onions, roughly chopped
- 4 garlic cloves, peeled and minced
- 1 thumb-sized piece of ginger root, peeled and roughly chopped
- 4 celery sticks, roughly chopped
- 10-12 carrots, washed and chopped (don't bother peeling unless they're really dirty)
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 6-8 cups vegetable stock
- juice of 2 oranges
- 1/2 cup raw almond butter
- optional: 1/4 cup nutritional yeast flakes
- In a large pot, heat the olive oil and add the onions, garlic, ginger, and celery. Saute for about 5 minutes until gently softened and sizzling.
- Add all of the spices, as well as some salt and pepper, and add the carrots. Continue to cook, stirring occasionally, for about 5 minutes.
- Pour in the vegetable stock. Add more boiling water if necessary to cover the veggies. Bring to a boil, then reduce to a simmer and cook with the lid on for 10-15 minutes, or until the veg is softened.
- Take off the heat and leave to cool for 2 minutes before transferring to a blender. Blitz until smooth, then carefully return the mixture to the pot.
- Stir through the orange juice, almond butter, and nutritional yeast (if using) and cook over a low heat until warmed through. Taste and add more seasoning or spices according to taste.