Both of us find carrot soup delicious and comforting, so I’m often drawn to those recipes when looking for a quick dinner based on soup. Apparently, I am not alone in my love of carrot soup as Mollie Katzen has a Moosewood and an Enchanted Broccoli Forrest version.
When we downsized from our house to a condo, I also needed to downsize my collection of cookbooks. I sent my copy of Enchanted Broccoli Forrest off to a friend, keeping my beloved Moosewood cookbook. Making the discovery that Mollie Katzen has published some of Enchanted Broccoli’s recipes on her website was a delightful one!
As she points out, this version of Gingered Carrot Soup is deliciously thick and can be used as a sauce if so desired. We however, ate it straight up (I skipped the buttermilk) and found it warming and bright (thank you lemon juice).
- 2 lbs. carrots
- 4 cups water
- 1 TBSP butter or oil (I used coconut oil)
- 1 1/2 c chopped onion
- 2 med. cloves garlic, minced
- 2 TBSP freshly grated ginger
- 1 1/2 tsp salt
- 1/4 tsp EACH: cumin, ground fennel, cinnamon, allspice, dried mint (I had some fresh, so used that)
- 3-4 TBSP fresh lemon juice
- 1 cup lightly toasted cashews
- OPTIONAL: buttermilk to drizzle on top
- Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water. Cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes, depending upon the size of the carrot pieces).
- Meanwhile, heat the butter or oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.
- Use a food processor or blender to purée everything together – including the toasted cashews. (I used my immersion blender for this – not a fan of my food processor or countertop blender). You will need to do this in several batches if using food processor or countertop blender.
- Transfer the purée to a kettle and heat gently just before serving.
- OPTIONAL: pass a small pitcher of buttermilk for individual drizzlings.