This is a simple one pot meal that is not only easy to make but has a lovely Asian flare. You have the option to make this with JUST carrots if you prefer (just omit the sweet potato and add more carrot), and/or you can also make it entirely veggie by using vegetable broth instead of chicken broth (I prefer the latter for a richer flavour).

 

And if you like the flavor of truffle, I HIGHLY suggest to drizzle your soup with a little truffle oil just before serving…just gives it that “damn that’s good!” factor.

 

This is a great lunch and/or dinner option. Serve with a side salad with either an Apple Cider Vinegar or EV Olive Oil based dressing for extra anti-inflammatory goodness. Eat the leftovers the next day or freeze for another date.

 

INGREDIENTS

 

NB: Try to source organic wherever possible!

 

  • 2-3 tbsp coconut oil
  • 1 large yellow onion (or 2 medium), chopped or thinly sliced
  • 4-12 cloves of garlic (choose as much or as little as you want based on personal preference)
  • 3 heaping tbsp of fresh minced ginger
  • 1 tsp cumin
  • ½ tsp coriander (I tend to add more but this is the minimum)
  • ½ tsp garam masala (same comments as per coriander)
  • 1-2 tsp salt (plus more to taste)
  • ½ tsp ground pepper (plus more to taste)
  • 2-3 cups of chopped carrots (large chunks, not grated)
  • 1 sweet potato, chopped into big chunks (same as carrots)
    • I added sweet potato for extra nutrients however you can omit the sweet potato and just add another cup of carrots if you prefer
  • 3 cups organic chicken broth (or veggie stock if you want to keep it vegan)
  • Truffle oil (for garnish, only if you like truffle oil)
  • Cilantro and/or parsley for garnish

 

DIRECTIONS

 

Step 1

 

  • Heat the coconut oil in a large saucepan over medium/high heat
  • Add the chopped onion and a ½ tsp of salt and stir for a few minutes while the onions soften
  • Then reduce heat to low, cover and let the onions sauté for about 20 mins or so, stirring a few times, until the onions are super soft, aromatic and sweet

 

Step 2

 

  • Once the onions are soft and sweet, then add the garlic and ginger and sauté for another 2-3 minutes
  • Then add the cumin, coriander and garam masala
  • Then add about 1 tsp of salt and about ½ tsp of ground pepper (or more if you like pepper) and then stir to mix in all the seasonings
  • Then add the chopped carrots and sweet potato as well as the stock
  • Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes until the carrots and sweet potato are tender

 

Step 3

 

  • Once the carrots are tender and you can pierce easily with a fork, transfer the mixture to a blender OR blend the soup directly in the pot with a hand held immersion blender
  • Once blended thoroughly, TASTE and add any additional seasonings (namely salt and pepper) based on your personal preference

 

Step 4

 

  • Serve with a drizzle of truffle oil for an extra flavorful punch
  • You can also garnish with fresh chopped parsley and/or cilantro

 

 

 

 

 

 

As always, don’t hesitate to email me with any questions.  And please message or comment @karliskitch if you make this! Would love to know.

Karli 🙂