Carrot Ginger Soup Recipe

Posted on 17th of November, 2010 by Lévana

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.

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

6 cups water

6 cups natural (unfiltered) apple juice

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

Instructions:

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. 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. Makes a dozen ample servings.

Filed under: Carrot Recipes, Ginger Recipes, Indian Recipes, Kosher Natural Foods, Kosher Recipes, Natural Foods Recipes, Pareve Recipes, Recipes, Soup Recipes, Vegetarian Recipes