A long time ago when Julia and me were both studying Food Design we got an assignment; create a soup with a story and share this with a classmate. I created a mushroom soup and wrote an essay about my love for soup. Soup is simple, it’s easy, it’s warming and most of all you can make soup out of almost anything! I got an essay back from a classmate saying that she hated soup because it reminded her of being sick. Crazy! There is people out there who don’t like soup? Although I get the connection between soup and being sick, the only thing I want to eat when I have a cold is soup. If you are somebody who doesn’t like soup (or my classmate), I’m sorry! This recipe really is about carrot soup.
If you do like soup, or if you are having a cold (feel better soon!) keep on reading! I have a few favourite soups that I create a lot, and some are already on the blog like our leftover minestrone soup and a green spring soup. The green soup got us thinking, we should make the same soup, but then in the style of fall. We decided quickly it should be orange, because spring is green so fall is orange. Are you still following me?
The soup is thick, creamy and doesn’t need any broth or stock to be tasty, just water! If you do like the soup to be slightly salty you can always add 1 liter of veggie stock instead of water. We felt like a bit of a rebel topping a carrot soup with pumpkin seeds, but we did it anyway.
Carrot & turmeric soup
Serves 4
1 onion
1 kilo carrots
2 garlic cloves 2 cm piece ginger 2 tsp ground turmeric, cumin and cilantro
1 tsp cayenne
1 liter water
juice of 1 lemon
270 ml coconut milk
Topping: plant yogurt, pumpkin seeds and parsley
Slice the onion and add to a pan on medium heat. Bake for about 3-5 minutes until slightly brown. Meanwhile chop garlic, carrots and ginger and add to the pan. Add the spices and bake for another 7-10 minutes. Add water and bring to the boil, let the soup simmer for 40 minutes. Use a hand blender to blend to soup until smooth and add lemon juice and coconut milk. Simmer for 5 more minutes and serve. Top with plant yogurt, pumpkin seeds and parsley.