Carrot Ginger Soup Recipe

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Carrot Ginger Soup Recipe

Starring the humble carrot, with all the flavorings that compliment it. Don’t be afraid of serving it to guests, it doesn’t taste nearly as modest as the ingredient list reads.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings

Ingredients

  • 1/3 cup olive oil
  • 2 large red onions, quartered
  • 2 inch piece ginger, grated
  • 2 tablespoons curry, a little more if you like it hotter
  • 4 large carrots, cut in large chunks
  • 1/3 cup Maple Syrup
  • 3 quarts (12 cups) water
  • 1/2 cup millet (or other quick-cooking grain: steel-cut oats, teff, amaranth, tiny red lentils, etc…)
  • 1 teaspoon allspice
  • 1 tablespoon cinnamon
  • 1 tablespoon orange zest
  • Salt to taste
  • Freshly ground pepper to taste

Preparation

Preparation

1 Heat the oil in heavy pot. In a food processor, coarsely grind the onions and add to the hot oil. Reduce the flame to medium and fry, stirring occasionally, until very dark brown. This step will take about 20 minutes.
2 Add the ginger and curry and cook, stirring, 2 more minutes. Add all but last ingredient. Bring to a boil. Reduce the flame to medium and cook, covered, 30 minutes. Cream the soup with an immersion blender. Adjust the texture and seasonings.

Special instructions

Starring the humble carrot, with all the flavorings that compliment it. Don’t be afraid of serving it to guests, it doesn’t taste nearly as modest as the ingredient list reads.

Source:

levanacooks