Nothing beats a good soup. And in my mind, you don’t need to wait for winter to enjoy soup! Whether as an elegant entree or healthy main meal, soup never fails to hit the spot. Soup is versatile, filling, and an easy and -yup- cheap way to fill your tummy while keeping your calorie budget low. It is great for entertaining as you can create an impressive meal with minimum effort as you can prepare it days in advance and it keeps well. It is also a fantastic way to use up leftovers. Enter my easy healthy carrot soup.
When I discovered that my organic Tasmanian carrots were losing their mojo, I decided to breathe new life into them by turning them into a delicious soup. This one is really really easy to make and you should have all the ingredients ready in your cupboard! By first steaming the carrots and then blending them with hot stock you allow the precious minerals and vitamins in carrots to be largely preserved, rather than when you cook the carrots for a long time in the stock, although you can perfectly do that too. The cooking time will be slightly longer then.
Easy Healthy Carrot Soup
750g carrots, washed, peeled, chopped
1 large onion, peeled and chopped
2 cloves garlic, minced
1 inch piece fresh ginger, peeled and chopped
1l vegetable stock
salt and pepper
Plant milk to finish (lite coconut milk is great)
Steam the carrots until tender. Cover the bottom of a large stockpot with just enough stock and heat up. Add the chopped onion, garlic and ginger and cook until they start to soften and release their aromas. Add more stock when the first batch has dried up. Add the steamed carrots and some salt and pepper and cook for a few minutes, then add the remaining stock, bring to the boil, turn down the heat and simmer for couple of minutes. Turn off heat, let cool slightly, then process with a stick blender, add a bit of plant milk for a creamier texture. Serve with roasted pepitas or pomegranate seeds.