Roasted Carrot Ginger Soup Recipe

This recipe is from Chef Lora Krulak’s new cookbook “Veggies for Carnivores”.  It is both gluten free and vegan- and to die for.

The heart and origin of this book surfaces from the deep connections this author made with local foods and spices on her extensive world travels. This particular recipes roots are found in the Northern Indian town of Rishikesh.

My twelve year old gave this recipe a two thumbs up and went back for a second helping- impressive.

Roasted Carrot Ginger Soup Recipe (by Lora Krulak)

Ingredients:

Simple ingredient collection

2 Tbsp Coconut oil (or Ghee)

1 Tbsp Tahini

2 Red onions, sliced

2 Cloves garlic, smashed

3 Cups Vegetable Broth (or water plus bouillon cube)

1 1/2 Pounds Carrots, roughly chopped

2 Tbsp Ginger, grated with the juice reserved

1 tsp Coriander powder

1 tsp. Cumin

1 tsp. Cinnamon

2 tsp. Fresh lime juice

Pinch of red hot pepper

3 Tbsp Fresh cilantro, chopped

Instructions:

• Preheat the oven to 400 degrees F.
• Divide the carrots into three or four piles and wrap each pile tightly in foil.
• Place the carrots on a cookie sheet in the oven and roast for at least 30-45 minutes.  Check the bundles after 30 minutes to see how they are cooking.  They should be softening and smelling sweet.
• Toast the cumin and coriander in the bottom of a large hot soup pot for about 20 seconds to release the oils and the flavor.  Remove and set aside.
• Heat the coconut oil (or ghee) and tahini in the same large pot
• Add the onions and smashed garlic and cook for about five minutes, stirring frequently, until the onion and garlic are soft and translucent.  If the pot begins to brown too much on the bottom as they cook, add a bit of the veggie broth.  You do not want them to brown.  Add the salt.  You will want to adjust this at the end as well.
• Add the roasted carrots and the ginger to the pot and let mold with the other ingredients.
• Add the broth (or water and bouillon) and season with salt and pepper, toasted herbs, and cinnamon. Squeeze in the lime.
• Ladle into big bowls and top with the fresh cilantro.
• I thought a side of lentils would be spectacular with this dish as well.