So yep, I think it’s safe to say it’s finally soup season.
Similarly to smoothies, soup is an excellent way to use up odds and ends that you may have hanging out in your fridge or freezer.
In this instance I had some leftover frozen chopped carrots chilling next to my toaster waffles and store-bought veggie burgers.
Getting a little too frosty, if you know what I mean.
So in the soup they went!
This particular soup is very simple.
Plus flavorful and healthy of course.
You know the drill…
All you have to do is make a spoonful of minced fresh ginger sizzle in a splash of olive oil, then toast up earthy garam masala and turmeric, cayenne pepper for an extra little kick, plus freshly ground black pepper—none of that flavorless pre-ground crap here! Fold in your carrot buds followed by diced russet potato (leave the skin on, more nutrients duh) then dump a good amount of low-sodium vegetable broth right in there.
Simmer (covered) until tender then carefully blend away!
(Hot soup splatters do not feel so great on the skin, and your clothing probably won’t appreciate it either.)
Stir in creamy canned coconut milk along with salt to taste, heat until hot, then go crazy with the toppings.
We’re talking perfectly ripened cubed avocado, toasted sprouted seeds, zesty lime juice, pink sea salt, and cilantro!
Serve your super soup with warm naan, hearty bread, whole grain crackers, or even rice.
We lovee options.
P.S. The measurements don’t exactly have to be exact, just do your best and adjust to suit your own taste buds. The most important factor is ingredient quality. Please use fresh spices and a tasty broth! If your broth tastes like celery water, your soup is not going to turn out so scrumptious. And yes, please do saute up a handful of finely chopped yellow onion before adding your ginger for even more flavor. My stomach and alliums just can’t seem to get along, sigh.
P.P.S. To toast seeds (or nuts) simply pour an even layer into a dry (no oil or fat) skillet then heat over medium-low until fragrant and lightly golden brown. Cool completely before storing in a sealed container or bag. Hot enclosed nuts = soggy nuts.
P.P.P.S. For even more flavor consider roasting your carrots prior to simmering. Chop your carrots into 1-inch pieces, toss in olive oil, then roast on a parchment-lined baking sheet at 425 for 35 minutes—flipping once—or until tender + lightly golden brown along the edges. Yums.
P.P.P.P.S. Now that I think about it, crispy roasted chickpeas would be another lovely topping addition, plus protein boost!
Spiced Ginger Carrot Potato Soup
Ingredients
- 1/2 teaspoon extra virgin olive oil
- 1 heaping tablespoon minced fresh ginger
- 1 1/2 teaspoons garam masala
- 1/4 teaspoon ground turmeric
- 3 dashes cayenne pepper, or to taste
- Freshly cracked black pepper, to taste
- 1 1/2 cups diced carrots
- 2 1/2 cups diced russet potato (skin on, one medium-large potato)
- 3 cups low sodium vegetable broth (choose a high quality broth for maximum flavor)
- 1/2 cup canned light coconut milk (regular canned coconut milk works too, for a richer soup)
- Pink sea salt, to taste
Toppings
- Diced avocado
- Toasted sprouted mixed seeds or pepitas
- Fresh lime juice
- Pink sea salt
- Roughly chopped cilantro
Instructions
- Add the olive oil to a medium pot over medium-low heat.
- Stir in the ginger and cook for one minute.
- Stir in the garam masala, turmeric, cayenne and black pepper, then cook for another minute.
- Fold in the diced carrots and potato, coating the vegetables in the toasted spices. Cook for one minute.
- Pour in the vegetable broth and bring to a simmer.
- Cover, and simmer for 10 to 15 minutes, or until the vegetables are tender.
- Carefully blend the soup with an immersion blender, or in a standard blender until smooth.
- Stir in the coconut milk and salt, then heat until just hot.
- Ladle the soup into bowls, then top with avocado, seeds, lime, salt and cilantro. Serve with warm naan, bread, whole grain crackers, or rice, if you wish.