gluten-free · soy-free

 

This creamy soup is bright, colorful, and nutritious. It’s perfect for one of those days when you just feel like a nice comforting soup (or when you have too many carrots!).

The walnuts give it a beautiful creaminess with a more nutty flavor than cashews, and the ginger, garlic, and onions give it a beautiful flavor base. Plus, the garlic and onion are grilled beforehand to give it a little extra smokiness that makes this soup rich in flavor.

 

Substitutions:

• If you don’t have walnuts, you can use any other nut or seed. Cashews, almonds, and sunflower seeds would work well.

 

Great for:

appetizer, starter, side

Carrot walnut soup

Serves 3

110g (about 1/2 medium) white or yellow onion, quartered

10g (3 cloves) garlic, peeled and left whole

360g (about 14 small) carrots

25ml olive oil, plus more for toasting carrot peels

21g fresh ginger, cut into matchsticks

5 sprigs fresh thyme

50g toasted walnuts

960ml vegetable broth or filtered water

Sea salt, to taste

Freshly-ground black pepper, to taste

 

Toppings

Kale sprouts or any other sprouts of choice, to taste

Plant-based yogurt, to taste

Chili flakes, to taste

1. Heat a grill pan on high heat and grill onion and garlic until there are some nice grill marks on them. Remove from heat and set aside.
2. Wash and peel the carrots, reserving the peel for later. Chop them into about 1-inch pieces.
3. In a medium pot, heat olive oil and add sliced ginger. Cook for 3 minutes on medium flame or until slightly golden.
4. Add chopped carrots and thyme sprigs. Stir and cook for 3 minutes.
5. Add walnuts, roughly chop the grilled onion and garlic, and add them too. Stir to combine everything and cook for 3 more minutes.
6. Add vegetable broth and bring to a boil. Lower the heat, cover, and let simmer for 15 minutes.
7. Meanwhile, add the carrot peels to a pan with some olive oil, salt, and pepper to taste and cook for 6 minutes, or until crisp and golden. Remove from heat and set aside.
8. Once done, take the soup off the stove and transfer everything in it into a high-speed blender. Remove thyme sprigs and blend on high until completely smooth. Strain the soup through a fine sieve into a bowl to catch any small bits of ginger that might not have blended.
9. Serve warm or cold topped with kale sprouts, toasted walnuts, plant-based yogurt, crispy carrot skins, and chili flakes (if using).