Spiced Carrot and Pear Vegan Soup

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There is something about these big bowls of orange soup.  Orange isn’t really the word I’m looking for… golden? sunrise orange? You get what I mean with the orange soup right? Usually when I see a beaming gorgeous bowl of sunrise orange soup I thing 1- I have to have it and 2- it’s probably squash.  I don’t even think of my friend the carrot.  Which is a mistake because carrot soup is amazing.

Despite the fact that the carrots aren’t roasted and this soup is vegan the amount of flavor and creaminess is very very on point.  I couldn’t believe how tasty this healthy gem turned out.  Was it the secret pear? I didn’t taste any pear but maybe it kicked the carrots up a notch… or maybe it’s all the spices… or the glug of wine…I would say it’s the tahini swirl at the end but the soup is good even without that (although I don’t recommend leaving it out).  It’s unclear but I definitely plan to make this soup again and overall show more love for the carrot.

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You’ll need (for two):

For Soup

  • 2 tablespoons coconut oil (or butter if not vegan)
  • 1 medium yellow onion, chopped
  • 0.5 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flake
  • 0.5 cup dry white wine
  • 4 cups chopped and peeled carrots
  • 1 pear, peeled, cored, chopped
  • 3 cups water
  • Salt/pep

For Garnishes

  • 0.5 cup full fat coconut milk (or greek yogurt if not vegan)
  • 1.5 tablespoons tahini
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • Salt
  • 0.25 cup pomegranate seeds
  • 0.25 cup chopped roasted pistachios

To Make:

  1. Melt oil or butter in a large dutch oven or pot over medium low heat.  Sauté onions for 15-20 minutes until translucent and just starting to brow.
  2. Add spices and sauté for another minute until fragrant.  Add wine and stir for one to two minutes scraping up the brown bits.
  3. Add the remaining soup ingredients and bring to boil.  Reduce heat, cover and simmer for 30 minutes until carrots are soft.
  4. While the soup simmers, whisk together coconut milk, tahini, garlic, salt and lemon juice in a small bowl.
  5. Remove soup from heat and blend with an immersion blender or let cool and blend in a food processor.
  6. Taste soup and check for seasoning.  Serve in a bowl with a swirl of the coconut milk mix and a sprinkling  of pomegranate and pistachios.

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Inspired by TheLandWeLiveOn

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