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.
You’ll need (for two):
- 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
- 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
- 0.25 cup pomegranate seeds
- 0.25 cup chopped roasted pistachios
- 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.
- Add spices and sauté for another minute until fragrant. Add wine and stir for one to two minutes scraping up the brown bits.
- Add the remaining soup ingredients and bring to boil. Reduce heat, cover and simmer for 30 minutes until carrots are soft.
- While the soup simmers, whisk together coconut milk, tahini, garlic, salt and lemon juice in a small bowl.
- Remove soup from heat and blend with an immersion blender or let cool and blend in a food processor.
- 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.
Inspired by TheLandWeLiveOn