It feels like winter is going to last forever here in North Carolina. I mean, it’s the end of January…surely spring should be here soon, right? RIGHT?!
I’ve been craving all the warmest foods because of this cold weather, and soup is one of my favorites. Admittedly I don’t make soup as often as I’d like to, and I have no excuse for this. It’s honestly one of the easiest, and healthiest, dishes to make. This spiced carrot soup is no exception. It has a simple base, and you’re able to adjust all the spices to your liking. It’s versatile enough that you can also add in any other veggies you have on hand. Oh, and it’s silky and delicious.
- 1 Tbsp. olive oil
- 1 small onion, diced
- 1 lb. carrots, peeled and chopped into small pieces
- 2 cloves of garlic, minced
- 4 cups veggie broth
- 1 Tbsp. soy sauce
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground ginger
- 1/2 tsp. curry powder
- 1/4 tsp. cayenne pepper
- 1/4 cup whole milk
- Heat the oil in a large pot over medium heat. Add the onion and saute for 5 minutes, or until browned and softened. Add the carrots and saute another 5 minutes. Add the garlic and cook for 30 seconds.
- Add the broth and bring to a boil. Cook your veggies for about 15 minutes, or until tender. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender you can puree the soup in portions in a regular blender.
- Add the soy sauce and all your spices, cover and simmer for another 10 minutes. Stir in the milk. Add any more of your spices to taste.
- Ladle the soup into bowls. I topped mine with a dollop of sour cream and some chopped chives.
Yields 2 bowls