Not for the faint of heart, this soup is satisfying with its spicy, multi-flavored warmth. Allowing the carrots to “sweat” for an extended time in the stockpot allows them to caramelize and become even sweeter. A dollop of plain low-fat yogurt on top and some crusty bread are perfect accompaniments!
3 lbs carrots, peeled and roughly chopped
1 small yellow onion, chopped
4 cloves garlic, minced
2-3 tablespoons extra virgin olive oil
2 tablespoons fresh ginger, minced
4 cups low-sodium chicken or vegetable stock, warmed
1-2 teaspoons cumin seed
½ teaspoon ground white pepper
½ teaspoon cayenne
Salt to taste
Plain lowfat yogurt (optional)
An Oldways recipe
CherishLife says: Another GREAT dish from OldWays! I prepared the soup as directed, but have the following recommendations/modifications— I primarily used regular-sized carrots since using only miniatures seemed too sweet for this savory dish. ONE NOTE OF CAUTION— I found myself initially cooking the soup at a higher temperature since it appears that I didn’t drain the carrots/onion properly and the dish seemed too watery. At the end, I also found myself adding extra pinches of garlic/onion/cumin powder, salt, pepper, butter, etc. since the flavor seemed a bit bland (I assume because this cook’s error). Thankfully, once the soup had chilled overnight, the flavors seemed to blend and were perfectly balanced. The dollop of plain Greek Yogurt and toasted sunflower-seed bread definitely “made-it!” A Final Thought— This soup would make a very pretty first-course for your Sukkot, Thanksgiving, etc. celebrations. Highly recommended!!
Tess—Oldways says: So happy you liked it and that you personalized the flavors to make it your own!
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