The temperature is dropping and I hear we may see some snow tomorrow! Sounds like a soup kind of night to me. I love to make soups, especially creamy soups. Tonight’s soup, a creamy spiced carrot soup, has a ton of flavor with spices that I love to use. It turned out delicious served with a fluffy nan bread, and it’s filled with fresh ingredients from the last Springdell share.
Start with a few cloves of garlic and an onion. Both garlic and onion keep pretty well and I have a stock of them in my kitchen from pervious shares as well.
Finely chop the garlic and rough chop the onion. Get them over some heat with olive oil in the pot. Use the same pot you are cooking your soup in. Cook those down for about 4-5 minutes.
Get your spice blend together while those are turning translucent. The spice blend is as follows: 2 teaspoons of cumin, 1 teaspoon of coriander, 1 teaspoon of paprika, 1/2 teaspoon of ground ginger.
Also, while the onion and garlic cook, peel and rough chop one potato.
When the onion and garlic are cooked, add the spice mixture to the pot and stir. Toast the spices in the pan for 30 seconds to a minute.
Add your chopped potato and stir
Add 5 cups of vegetable broth to the pot. Cover it to bring it to a boil.
While it’s coming to a boil peel and chop one pound of carrots and add them to the pot.
When the soup comes to a boil, drop the temperature down to a simmer and cover the soup. Simmer until all of the veggies are very tender, falling apart. Mine took 25 minutes.
Squeeze the juice of one orange and add 1 1/2 Tablespoons of red wine vinegar. Add this mixture to the pot just before you purée. The chopped cilantro is for topping your soup.
To purée your soup you can use a stick blender or a mixer. Mine went into the vitamix. However you choose, blend your soup until very smooth. Of course, be very careful when working with hot liquids!
It comes out a very vibrant color. Sprinkled with cilantro and served with bread, a complete meal, perfect for meatless Monday, enjoy!
