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 🙂