Everyone has heard of, made or tasted a Carrot & Ginger at some point in their life (i hope) and there is no denying that it is quick, easy, nutritious & most delicious.
In the last 2 weeks i have been on a carrot mission. Re-invented 3 times, i am now 100% positive that this is the most delicious version of a Carrot & Ginger Soup i have made to date.
In the past i have always used orange carrots, until a few days ago – on a Thursday, a regular stop by at my favourite organic supplier “Paddock” … stumbled upon a sea of beautiful delicate purple carrots. Inspired as i walked through organic heaven i quickly filled up my basket & wondered home. Instead of using onion i opt for Leeks. The Leek is a member of the onion family but is much more mild, so for all you who aren’t a fan of the strong flavoured onion, leek is a perfect substitute. Not to mention it contains a high percentage of dietary fiber, Vitamin A & Folic Acid.
This soup pairs perfectly with a dollop of sour cream or yogurt but as this will be a vegan recipe i decided to go with a walnut, garlic & cilantro pesto with a sprinkle of onion shallots.
Happy cooking peeps xOx
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1kg chopped purple carrots (wash, leave the skin on)
1 piece of fresh ginger about 3 inches long
1/2 cup of freshly squeezed naval oranges
3 cups vegetable stock
2 tbsp olive oil
1/4 cup of walnuts
3 tbsp olive oil
Juice of 1 lemon
4 garlic cloves
1/2 cup of cilantro
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Heat the oil in a large saucepan over medium heat. Add the leek and ginger and cook, stirring occasionally, until soft and fragrant & golden. Add the carrots, stock, and orange juice. Make sure you increase the heat to medium-high and bring to a boil.
Reduce the heat to low, cover the pan, and let simmer until the carrots are very tender, around 30 minutes.
In the meantime – prepare your tasty vegan pesto. Add all ingredients into a food processor & chop finely. Make sure the walnuts are still chunky. Always taste your food, use your palate and add more ingredients if desired.
In a saucepan – fry off some shallots in some olive oil until crispy & golden. Set aside.
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You can use either an immersion blender to puree the soup in the saucepan, or, let the soup cool, then puree it in a blender or food processor. (see above)
If the soup is looking too thick add some water & blend some more.
To serve the soup warm, reheat it gently over medium-low heat.Garnish the soup with a spoonful of pesto and a light sprinkle of Himalayan pink salt before serving. I like to add a touch of fresh cilantro – or go crazy, This culinary herb is high in vitamin k which helps detoxify the body by purifying the blood. Studies have shown cilantro can reduce anxiety & insomnia. (This herb should be a staple in your kitchen)
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This soup tastes delicious served chilled, so keep the leftovers. Refrigerate up to 5 days.
Happy eating is a happy soul.
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