Wednesday, November 20, 2013

Spicy Carrot Ginger Soup

I first had a version of this soup at a friend's house. They purchased the prepared soup at Whole Foods. It was delicious! A perfect way to start a meal.  I figured I had to make it myself so I found a recipe and tweaked it a bit. I also added some fun garnishes because I think not only do they make the soup more visually appealing, but they add more flavor and substance. 


-1 large yellow onion (or two small)
-8 cups of vegetable broth
-6 cloves of garlic
-2 lbs of carrots, peeled and roughly chopped
-2 medium yukon gold potatoes, peeled and roughly chopped
-3 Tbsp of freshly grated ginger
-1 Tbsp. cumin
-1 tsp. cinnamon
-2 tsp. jalepeno powder (optional)
-2 Tbsp salt
-3 Tbsp sugar
-2 tsp lemon juice

Chop your 6 cloves of garlic and 1 large onion.  Peel the two medium yukon gold potatoes and 2 lbs of carrots.  Roughly chop the potatoes and carrots.  Also, peel the brown papery skin off the ginger root with the back of a spoon. Use a fine cheese grater or microplane to grate 3 Tbsp of ginger.

In a large stockpot, add 1/2 cup of the vegetable broth, garlic and onions.  Bring to a simmer for about 6 minutes.  Add the rest of the vegetable broth (7 1/2 more cups), carrots, potatoes, ginger, cumin, cinnamon, jalepeno powder, salt and sugar. Bring to a boil and simmer for about 25 minutes or until the potatoes and carrots can be easily pierced with a knife. 

I use homemade vegetable bouillon with water as pictured below. 

 Working in batches if needed, puree the soup in a blender (ideally a Vitamix) or immersion blender.  The immersion blender will work, but a blender, specifically a Vitamix will make it much smoother. Add the soup back to the stock pot and add 2 Tbsp of lemon juice.  Stir into the soup until blended.

Optional garnishes: freshly chopped chives, toasted garbanzo beans/chickpeas, garlic oil, toasted pumpkin seeds, sunflower seeds


Looks good? Made it? Wanna try it? Leave me a Comment...I love them!

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