Carrot Soup
1 tbsp ghee or butter
1 tbsp ground coriander
⅔ tsp ground turmeric
¼ tsp fresh cracked black pepper 4 cups chopped carrots
6 cups vegetable stock (or organic chicken stock)
½ tsp Himalayan salt
1-2 tsp fresh lemon or lime juice
In a large pot, melt the ghee on medium heat. Add the coriander, turmeric and black pepper to infuse the flavor into the ghee. Cook for 60 seconds. Stir to prevent sticking or burning. Stir in the carrots. Add 1 cup of the stock to the pot. Cook uncovered until the liquid absorbs and the carrots soften, about 5 minutes. When the carrots have a thin
layer of liquid left, reduce heat to the lowest setting and cover with a lid to sweat the carrots for 10 minutes. Remove the lid, add the remaining stock and bring to a simmer. Cover with the lid again and cook for another 20-25 minutes. The carrots will become very soft and the liquid will be reduced to half the amount.
Transfer to a blender (or use an immersion blender) to puree the soup until creamy. Pour into your serving bowls and garnish with a dollop of carrot top chutney, toasted pumpkin seeds and a drizzle of olive oil. Sprinkle with ground sumac for a vibrant garnish.
Yield: 4 servings
Carrot Top Chutney
1 cup roughly chopped carrot tops
½ cup roughly chopped cilantro 2 tbsp lemon juice
1 tbsp lemon zest
1 tsp ground coriander
½ tsp ground cumin
½ tsp Himalayan salt
¼ tsp fresh cracked black pepper
¼ – 1/3 cup olive oil
Combine the carrot tops and cilantro in a food processor. Pulse until broken down into a rough paste. Add the lemon juice, zest, salt and spices. Pulse again until it becomes a finer paste. At the end, pulse in the olive oil to create a smooth paste. Transfer to a jar, drizzle in a little extra oil. Store sealed in the refrigerator for up to 7 days.
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