Spicy Carrot Soup
Inspired from Laura Plumb, this soup will give your the “comfort” we need during cold winter days
Equipment
- 1 pan
- 1 pot
Ingredients
- 1 kg carrots
- 2 tbsp ghee or coconut oil
- 1/4 tsp aleppo, or favorite red pepper
- 1 pinch pink or sea salt
- 1 fresh fennel bulb, chopped
- 1 pinch of asafoetida or hing (optional)
- 1tbs of minced fresh ginger
- 1 tbsp digestive spice mix or 1 dash cinnamon and 1 pinch clove and 1 pinch of cumin powder
- 4 cup broth
- pink or sea salt
- fresh cracked pepper
- To serve: cilantro or parsley, sunflower orpumpkin seeds
Instructions
- Preheat your oven to 425F/200celcius
- Clean and chop the carrots
- Melt one tablespoon ghee or coconut oil and pour into a mixing bowl
- Stir in the ginger, red pepper, salt
- Toss the carrots in this spicy oil and then pour out onto a baking tray
- Roast until the carrots brown and have softened all the way through
- While allowing the carrots to cool, melt the remaining ghee in a pot, and sauté the fennel with asafoetida (hing)
- Once the fennels “sweats,” stir in the remaining spices.
- Pour in the vegetable broth, add the carrots and pure with an immersion blender – or put the fennel and spices with the carrots and broth in a blender and puree until smooth
- Bring the soup to a gentle bowl, then season to taste with salt and pepper
- Ladle into soup bowls and serve with cilantro, parsley, and or pepitas.
