Carrot Ginger Soup || TENDING the TABLE

I’m a little obsessed with soup lately. Maybe it’s the cold gray days but I find that nothing says cozy quite like a bowl of soup. Or maybe my fascination stems from my fond childhood memories of stone soup day at school. Soups are healthy, look pretty in jars, and make great leftovers. I also love how versatile and simple soups can be. There are hot soups, cold soups, smooth creamy soups, hearty stews. And then there are the garnishes: nuts, seeds, sprouts, sauces…I could go on.

Carrot Ginger Soup || TENDING the TABLE

Carrot Ginger Soup || TENDING the TABLE

Carrot Ginger Soup || TENDING the TABLE

I tend to favor the simple pureed soup made with roasted vegetables and vibrant spices like this carrot ginger soup which I’ve dressed up with candied walnuts for a bit of crunch, a bright cilantro coulis made with mint, walnut oil and lemon juice and a bit of coconut cream for extra richness.

Carrot Ginger Soup || TENDING the TABLE

Carrot Ginger Soup || TENDING the TABLE

The other day my heart went pitter patter as I thought about the prospect of writing a cookbook someday. It’s still a ways off, but I’m already dreaming up ideas for my soup book.

Carrot Ginger Soup || TENDING the TABLE

Carrot Ginger Soup || TENDING the TABLE

CARROT GINGER SOUP {candied walnuts + cilantro coulis + coconut cream}

Serves 2

INGREDIENTS

FOR THE SOUP:

2 bunches carrots, tops removed, halved lengthwise

3 tablespoons olive oil

½ teaspoon salt

2 tablespoons butter

½ onion, chopped

2 inches fresh ginger, peeled and chopped

2 cups broth

FOR THE CANDIED WALNUTS:

1 tablespoon butter

1 tablespoon honey

½ cup walnuts

pinch of nutmeg

FOR THE CILANTRO COULIS:

1/3 cup fresh mint leaves

½ cup cilantro

½ teaspoon cumin seeds

juice from ½ lemon

2 tablespoons walnut oil

½ teaspoon salt

coconut cream

PROCEDURE

FOR THE SOUP:

Preheat the oven to 450 degrees. Place the carrots on a baking sheet lined with parchment. Drizzle the carrots with the olive oil and sprinkle with the salt. Roast in the oven for 30-40 minutes until beginning to brown and cooked through. Set aside.

Meanwhile, heat a pot over medium heat. Melt the butter and saute the onion and ginger until fragrant and translucent. Add the roasted carrots and broth and simmer for 10 minutes.

Puree until completely smooth.

Return the soup to the pot and cover while you prepare the garnishes.

FOR THE CANDIED WALNUTS:

Melt the butter and honey in a pan over medium heat. Add the walnuts and cook, stirring frequently until the nuts are caramelized and brown. Sprinkle with nutmeg and allow to cool before chopping.

FOR THE CILANTRO COULIS:

Combine all ingredients in a blender or food processor and puree.

Serve the soup with a drizzle of the cilantro coulis, a dollop of coconut cream and a sprinkling of nuts.