Carrot Ginger Soup
INGREDIENTS
2 tbsp avocado oil, or olive oil
1 medium onion, diced
3 cloves garlic, minced
3+ cloves ginger, smashed or minced
1 Tbs ACV, apple cider vinegar
2 cups carrots, peeled and chopped
3-4 cups vegetable broth
1 bay leaf
1 tsp cinnamon
1 tsp salt
Toppings
1/4 cup avocado oil
1 shallot
4 tbsp coconut cream
4 tbsp cilantro, chopped
4 tsp pine nuts
dollop pesto
INSTRUCTIONS
Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
Add the ginger and garlic to the pot and stir for another minute.
Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
Turn off the heat and remove the bay leaf.
Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.
Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.
TIPS
I make this soup in large batches and freeze in individual portions so I always it on hand. It will keep for several months in the freezer.
Basic Basil Pesto:
1/2 cup toasted pine nuts
2 tablespoons lemon juice
1 small garlic clove
1/4 teaspoon sea salt
freshly ground black pepper
2 cups basil leaves
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/4 cup grated parmesan cheese, optional
Variation: replace the basil with:
Mint
Cilantro
Parsley
Spinach
Variation: replace half the basil with:
1 cup arugula
1 cup chopped kale
1 cup cubed raw zucchini
4 artichoke hearts
1 roasted red pepper
1/2 an avocado
1/2 cup kale stems, boil until soft
Variation: replace the pine nuts with:
Walnuts
Pistachios
Almonds
Pecans
Pepitas
Hemp Seeds
Variation: for something extra, add:
Nutritional yeast, in place of the parmesan
Pinches of red pepper flakes
1 charred jalapeño
2 to 4 sun dried tomatoes
Splash of honey or maple syrup, if your pesto is too sharp
Instructions
In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
Add the basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
