Carrot Soup
Ingredients:
3 large carrots or small bunch
1 onion
3 cloves of garlic
1 Tbsp fresh grated ginger ( about 2 fingers width piece)
1/2 Tsp ground turmeric
1/2 Tsp ground coriander
2 Tbsp grape seed oil
1 tbsp vegan butter
1 tsp white miso paste
4 1/2 cups of water
Squeeze of lemon wedge juice
1 tsp sea salt
1 tsp ground black pepper
Directions:
1.) Chop onion, garlic, carrots. Get large soup pot and heat on medium. Wait 30 seconds and add 2 tbsp of grape seed oil ( or any veg cooking oil you use). Heat for 1 min and then add onions and garlic. Cook for 2 mins stirring. Add in ginger and stir. Make a space in center of pot-add turmeric and coriander in the center. Let this cook for 1 min to release the essence of the spices and then stir. Next add chopped carrots ( I like to chop them into quartered halves). Stir.
2.) Let the carrots start to sweat, cooking with the onions, garlic, ginger and spices. Add a splash of water if it seems the onion/garlic is getting too cooked and then stir again. Let carrots cook like this stirring every couple mins for 15 mins. Scrape the bottom of the pot as you stir ( i like to use a wooden spoon to do this). Sprinkle two pinches of salt of the carrots and stir half way thru. During this process the carrots are releasing some juices “sweating” and the flavors are starting to alchemize with each other.
3.) After 15 mins of cooking the carrots, add in 4 1/2 cups of water plus 1 tsp sea salt and 1/2 tsp ground black pepper. Stir. Bring to a boil ( raise heat a little) and then lower heat to simmer and cook for about 45min-1 hr. Carrots should be tender soft, which means a knife should easily slip into the flesh of the carrot. This slowness allows for all the flavors to immerse together and gives the carrot a sweet softness to be easily blended and digested. Slow cooking is an art, a practice and beautiful ritual for fall into winter. Let this soup fill your home with warmth and grounding.
4.) when all is cooked transfer to a blender or food processor. Add 1 tsp of miso paste and squeeze a quarter wedge of lemon juice into the soup. Blend it up and eat it up.
Note: I love this soup with a side salad of marinated kale and toasted sunflower seeds- they were extra delish on top of the soup for a little crunch. I also love baguette or sour dough with it. Enjoy up to 5 days in the fridge. DO not put into fridge until soup is room temperature. Adjust ingredients as you need to. Double the recipe if you want extra to freeze or share. Please share this recipe with someone if you know they will enjoy it. Subscribe to my newsletter for updates, earlier access to Moon Food Recipes and a special discount code for my sweet subscribers to use on readings and classes. Thank you for reading. Thank you for supporting. Thank you for subscribing and thank you for nourishing yourself with my recipes. Playlist link on home page too.
