It stars the humble carrot, with all the flavorings that compliment it: Ginger, maple syrup, apple cider, orange zest. The warm autumn spices do wonders in this soup.
Don’t be afraid of serving carrot soup to your guests!
It doesn’t taste nearly as modest as the ingredient list reads. A great vegetarian soup, and gluten-free without even trying! I make it year round.
Cold Carrot Soup:
Carrots are at home in all seasons. And this soup, while blended, is on the light side (not too thick or chunky). It will be wonderfully refreshing, chilled, on a warm day! Proceed with the recipe just as instructed, adding a cup coconut milk at the end of cooking. It will add the layer of flavor that hot soups naturally impart
- 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 pure maple syrup
- 8 cups water
- 4 cups natural (unfiltered) apple juice
- 1/2 cup tiny red lentils
- 1 teaspoon allspice
- 1 tablespoon cinnamon
- 1 tablespoon orange zest
- Salt to taste
- Freshly ground pepper to taste
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.