It’s bright orange and certainly not boring! This carrot soup is a wonderful snack, or a great appetizer. I made this for my family the other night, and they devoured this delicious soup. You can garnish it with pepitas (pumpkin seeds), which are a good source of fiber, antioxidants and protein. It is a great soup for the end of winter (hopefully) and the start of spring. Enjoy!
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 5 cups carrots, rinsed, peeled and roughly chopped
- 2-3 tablespoon peeled fresh ginger, minced or grated
- 2 cloves of garlic, minced
- 5 cups of water
- 1 bay leaf
- 3 sprigs of fresh thyme
- 1-2 teaspoons kosher salt, or to taste
- 2 tablespoons fresh lime juice
- 1 tablespoon of agave or maple syrup (optional)
- 2 tablespoons of pepitas
In a large soup pot (Dutch oven if you have), heat the olive oil over medium heat. Add the onion and sauté for 4 minutes. Add the carrots and continue cooking until tender, about 8 minutes. Add the ginger and garlic, sauté 2 minutes, until fragrant. Add the water, bay leaf, fresh thyme and salt and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Remove the bay leaf and thyme springs and cool slightly.
Puree soup in batches in a blender. Return soup to the pot. Mix in lime juice, agave or maple syrup, and season with salt. If you own an immersion blender, this is a great soup to puree in the pot. This soup can be made 1 day ahead. Cover and chill.
To serve it, bring soup to a low simmer, thinning with water, if desired. Ladle into bowls. Top each with grated carrot and pepitas.
Inspiration: Sweetgreen winter menu