Sweet and Spicy Carrot Soup
Soup season has my lil heart so smiley! There is nothing like a cozy warm, silky smooth soup dinner in the lead up to chrissy! Save this one for later my peeps cos this carrot beauty is bugs bunny approved and that perfect sweet savory spicy cuddle we all need right now! Topped with crunchy fried ginger strands. Let's get it!
Equipment
- oven
Ingredients
Ingredients
- 2 pounds carrots
- 3 tbsp extra-virgin olive oil divided
- 1 tsp sea salt
- 1 onion chopped
- 3 cloves garlic minced
- ¼ tsp turmeric I used @originenaturals
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- pinch of cayenne
- 4 cups veggie broth
- 2 cups water
- 1 tbsp vegan butter
- freshly ground black pepper to taste
- 1 small knob of ginger
- button mushrooms
Instructions
- Let’s roast these carrots up! Preheat your oven to 375 then Peel and chop carrots into even sized pieces and add to a baking tray with 2 tbsp of your olive oil and sea salt. Roast for 25- 30 mins. Until thoroughly cooked and caramelized around the edges.
- In a large pot. Add your remaining oil, salt, garlic and onion and sauté till onions become slightly translucent.
- Then add your coriander, cayenne, cumin and tumeric and cook until fragrant. Just a minute or so. Add your water, broth and carrots and simmer for 15 mins to give the flavors time to develop.
- While the soup simmers, slice your ginger into fine strips and set aside.
- In a pan, heat 2 tbsp olive oil and fry your ginger until crisp! Remove the strand from the oil and set aside on a paper towel ready for serving.
- In the same pan add your mushroom. Sauté till brown and set aside for serving.
- Once the soup is ready, Remove from heat and let cool slightly before adding to a blender with your vegan butter. Blend until smooth and silky. Return soup to your pot. Warm through and serve immediately. Enjoy my beauties!!