With garlic and cumin, this vegan carrot ginger soup is fragrant and full of flavor especially because I top it with an almond dukkah spice mix.
I consider carrots to be my first vegetable.
Of course I can’t remember what puree my mom served me when I was a baby, but I do recall lunches and dinners with raw carrot sticks for a side.
Veggies didn’t interest my brother and me.
Now as a parent I am suffering through that kind of picky eating with my six-year-old.
We were at a birthday party the other weekend, and another child went to the food table to help himself to broccoli and cherry tomatoes. He proceeded to devour everything on his plate.
What???
When I asked his mother how she got him to be such an enthusiastic vegetable eater. She shrugged and said it was absolutely nothing she had done.
Is it good genes? Maybe just luck?
I don’t know, but I am not spending much time worrying about my son’s lack of vegetable consumption.
Despite my limited palette when I was a kid, as an adult I absolutely adore veggies. They are the core of my diet.
I’ve been snacking a lot on raw carrot sticks for the past month or so.
Yes, I am enjoying them more than when my mom tried to get me to eat carrots back in the day.
Dipping carrots in peanut butter is one of my favorite snacks.
Going all in on carrots, I decided to revisit my recipe carrot ginger soup.
It’s a simple vegan soup with very basic, but fragrant ingredients.
To start, I sauté onions in olive oil. When they are soft, it’s time for the aromatics: plenty of fresh ginger, garlic and cumin.
Then I add roughly chopped carrots and vegetable stock. The mixture simmers giving the carrots time to turn tender and mashable.
While the soup is bubbling away, I toast chopped almonds, cumin seeds, coriander seeds, sesame seeds, salt and pepper in a skillet.
I chop this dukkah spice mix more finely once it’s finished toasting. This is the garnish for the carrot ginger soup.
1) If you like your soup thicker and chunkier, just use a potato masher to smash up the carrots and everything else.
2) Use an immersion blender right in the pot for soup that’s smooth, but still retains some texture.
3) For the smoothest soup, transfer the mixture to a blender.
Once you ladle the soup into the bowls, sprinkle them generously with almond dukkah and fresh chopped parsley.
PrintWith garlic and cumin, this vegan carrot ginger soup is fragrant and full of flavor especially because I top it with an almond dukkah spice mix.
Extra dukkah should be stored in an airtight container. It can be used as a seasoning to finish other dishes like vegetables and salads.
Everything looks so good, clean and tasty, I am very happy because. i have a daughter that is vegan and Im getting great ideas, thank you so much.?????
Your welcome!