Carrot Soup

I’ve never made carrot soup before. Does that make this weird? You know, me giving you a recipe to my first ever batch of carrot soup? Hopefully not.

I really wasn’t sure what to expect. I’m sure I’ve eaten carrot soup at one point or another in my life, but I really prefer raw carrots to cooked.

That is why I decided to also add an apple and a cupful of sweet potato. I didn’t want the carrot flavor to overpower and thought the sweet potato would help make things super silky and smooth and the apple would lend a mellow sweetness.

There are so many ways you can add flavor to carrot soup. Curry is pretty common, as is ginger. I wasn’t in the mood for curry, but what about using fresh turmeric alongside the ginger? I was looking to make a soul warming soup and turmeric fits right into that description.

Besides never making carrot soup before, I’ve also never cooked with fresh turmeric.

I’m letting all my secrets out today!

Fresh turmeric is pricey, I’m not going to lie, but you won’t need more than a 1-2 inch piece which shouldn’t cost more than $1-2. If you can’t find it dried will also work. And if you have any leftover just grated it and throw some into your smoothie. The health benefits of turmeric are aplenty.

Oh, and be careful. Turmeric stains fabric + wooden spoons instantly.

But the soup needed something beyond ginger and turmeric. Something to make it “pop!”

The one photo I forgot to take was of the toasted cumin seeds. They infuse this soup with an unbelievable amount of flavor, while not overwhelming in the slightest. I prefer their toasted flavor so much more than ground cumin. I can’t quite put into words the difference, so you’ll just have to try it out for yourself. Definitely do not leave them out!

I want to dive in to that bowl of golden goodness. Next time it’s a double batch. For sure.

Print Recipe!

Carrot Soup gluten-free, vegan // yields 4 servings (easily doubles)

• 3 tablespoons unrefined coconut oil
• 1 teaspoon cumin seeds
• 1/4 cup minced shallot
• 2 teaspoons minced garlic
• 1 tablespoon peeled + grated ginger
• 2 teaspoons peeled + grated turmeric (or 2/3 teaspoon dried turmeric)
• 1 1/4 lbs carrots, chopped (about 5 large)
• 1 heaping cup chopped sweet potato
• 1 heaping cup chopped apple
• 4 cups low-sodium vegetable broth
• 1 1/2 teaspoon pure maple syrup
• 1/2 – 1 1/4 teaspoons salt
• 1/4 – 1/2 teaspoon black pepper

• roasted pepitas + full fat coconut milk (to top, optional)

Heat oil in a small pan over medium-med/high heat. While heating, place a fine mesh strainer over a bowl to catch the seeds and reserve the oil after toasting. Once hot, add the cumin seeds and stir constantly for about 1-2 minutes until toasted. Watch closely. Pour contents through the strainer.

Place reserved oil in a large pot and place it over medium-low heat. Once hot, add the shallot and garlic and cook for 3-5 minutes until starting to soften and lightly brown. Stir in the grated ginger and turmeric for an additional minute. Stir in the carrots, sweet potato, and apple for 1-2 minutes. Pour in the broth and add the toasted cumin seeds, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high heat, stirring occasionally, then reduce heat to simmer until carrots and potatoes are tender, about 18-25 minutes (depending on how small you chopped the veggies).

In batches, blend the soup with your blender to a full puree. Be careful when blending, starting on the lowest setting and working to high until fully smooth. The contents will be HOT! Place back in the pot over medium heat, taste, and add more salt/pepper as desired. If you’d like it thinner add a few splashes of veggie broth.

Serve while hot. Top with roasted pepitas (or sliced almonds) and drizzle with full fat coconut milk if desired.

Let cool before storing in a sealed container in the fridge for up to 1 week.

Notes:

• Turmeric stains extremely easily, especially fabric and wood.
• I left the skin on the apple and sweet potato but if you don’t have a high-powered blender you may want to peel the skin.
• I used no-sodium veg broth and added about 1 1/4 teaspoons salt.
• Cumin seeds are typically toasted in a dry pan but I wanted to infuse the coconut oil with cumin flavor.
• I do not recommend subbing ground cumin for the toasted cumin seeds as the flavor is noticeably different.
• I haven’t tried freezing this, but I imagine it would freeze well in a freezer bag with the air squeezed out for 3-4 months.

Happy Friday, folks!

Ashley

Tropical Sunshine Smoothie

Goooood morning!!!!

I apologize that I cannot pass you a pair of sunglasses to wear while reading this post.  It is a tad on the bright side.

Rise + shine!

Tropical Sunshine Smoothie // edible perspective

Is it just me or are champagne mangos adorable?  And why do they remind me of baby ducks?  Please ignore me!

Here is a quick tutorial on slicing these babies up.

Note: The champagne mango pit is not your typical pit.  It runs the length of the mango and you can’t remove it [like an avocado]. You have to cut around it instead. Typically, it’s about 1/2-inch thick.

First] Hold the mango upright on a cutting board and slice down with a sharp knife about 1/4-inch off the center of the stem.  You can hear/feel when you’re hitting the pit.  Adjust the knife placement if needed.  It makes a funny scraping noise.

Tropical Sunshine Smoothie // edible perspective

Second] Slice away the outside skin around the pit and cut any excess mango that isn’t part of the pit.  Or, go at it with your teeth! <--- my method of choice

Third] Make lengthwise then crosswise cuts into the fruit of the mango, being careful not to cut through the skin.

Tropical Sunshine Smoothie // edible perspective

Fourth] Placing your fingers on the skin-side of the mango and your thumbs on the fruit-side, flip the mango half inside out, pressing up with your fingers and pulling with your thumbs.

Fifth] Slice the mango cubes from the skin.

Tropical Sunshine Smoothie // edible perspective

And now we make a smoothie.

That is sure to be your new favorite. 

Tropical Sunshine Smoothie // edible perspective

It seems like everyone is feeling “off” around here lately.  Myself + Chris included.  I’ve had this dizzy/nauseated feeling all week [fyi – not pregnant or hungover] with major sinus pressure.  Not sick, just off.  The weather has been whacky, which is typical for springtime in Colorado and most likely the cause for feeling like this.  For instance, this weekend was 70 degrees and yesterday it snowed. 

So, the point of this smoothie was to load up on Vitamin C, potassium, and all the other fantastic nutrients floating around in this tropical combination of fruit.  It was also another chance to include some Omega-3’s as I mentioned trying to do more of the other day.  I did so with ground flax which you can’t detect the flavor of at all.  And then I topped the smoothie with shelled hemp seeds [photographed below], which are also rich in Omega-3’s.  Next, I threw in a little ground turmeric.  The taste doesn’t come through and it has quite a long list of health benefits, so I figured, why not?

Tropical Sunshine Smoothie // edible perspective

Tropical Sunshine Smoothie // edible perspective

And speaking of hemp seeds, I’m actually kind of hemp obsessed. Hemp seeds, hemp oil, homemade hemp milk, etc. Hemp is an incredibly nutritional little seed that just so happens to be a complete protein, is fiber-filled, and very easily digested.  The seeds have a nutty flavor and are great sprinkled on salads, smoothies, overnight oats, yogurt parfaits, and hot breakfast cereals.  I buy mine on Amazon.

Tropical Sunshine Smoothie // edible perspective

But back to the smoothie.  Ohhhh, this smoothie!

It is instantly energizing with its bright color and intense, fruity flavor.  The texture is perfectly thick + creamy, just how I like my smoothies.

Tropical Sunshine Smoothie // edible perspective

Print this!

Tropical Sunshine Smoothie

gluten-free, vegan // yields 1 smoothie

• 1 champagne mango, skin removed + sliced
• 6-inch frozen banana
• 3/4 cup frozen pineapple
• 1/4 – 1/2 cup unsweetened almond milk
• 1/4 cup orange juice
• 1 1/2 tablespoons ground flax meal
• 1/4 teaspoon turmeric, optional

1. Blend ingredients together until smooth.  Add more milk for a thinner consistency.  Top with unsweetened coconut, hemp seeds, ground flax, walnuts, etc.

Other add-in ideas:  Sub lite coconut milk instead of almond milk for a richer + lightly coconutty flavor.  Add in cinnamon and/or ginger for a kick of flavor.  Add 1 tablespoon of walnut butter for extra creaminess.  Sub chia seeds instead of flax if desired, which both help to thicken the smoothie.

Tropical Sunshine Smoothie // edible perspective

Make a double batch [sans the toppings] and store in the fridge for 2-3 days.  Shake up and guzzle down at your leisure!

Tropical Sunshine Smoothie // edible perspective

Yes.  I eat my smoothies with a spoon!  I don’t like slurping up toppings through a straw and the spoon-eating makes me eat them slower, helping to avoid brain freeze.

Who wants to come over for smoothie soup?

Ashley