· Gluten-free · Nut-Free ·  Dairy-Free ·

As the leaves begin to don their autumnal hues and the air turns crisp, we often crave something that’s not only creamy and spiced but also bursting with seasonal flavors, warmth, and nutrition, right? Imagine a soup that’s not just comforting but a harmonious blend of creamy textures and autumnal spices.

This Creamy Spiced Carrot Fall Soup is a testament to how fall dining can be delicious, comforting, and wonderfully satisfying. A delightful blend of earthy carrots and sweet with a touch of spice to tantalize your taste buds. This soup isn’t just a bowl of comfort; it’s a warm embrace from fall itself.

GREAT FOR:

A soul-soothing dinner on a chilly fall evening, a delightful appetizer for your Thanksgiving feast, or even as a unique addition to your workday lunchbox.

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Creamy Spiced Carrot Fall Soup

YIELDS: 9 CUPS

4 cups thinly sliced carrots

2 tbsp chopped ginger

3 large cloves of garlic

1 1/2 tsp ground coriander

3 cups of kombu porcini broth

1/3 cup of extra virgin olive oil

1/2 cup white sliced onion 

1 1/2 cups apple gala, large diced

1/2 tsp ground cinnamon 

1/2 tsp ground turmeric 

1 tsp black peppercorns 

Zest of 2 limes 

2 cups coconut milk

Salt to taste

METHOD

1. Heat a large pot and add the olive oil and the carrots and ginger. Cook for 6-8 minutes on medium high flame or until they are getting brown, make sure you stir after 4 minutes so they don’t burn, if necessary lower the flame.
2.  Add the onions, garlic and cook for 2 more minutes or until starting to get golden.
3.  Add apples and all the spices and lower the flame to medium low and cook for 3 moreminutes or until the aromas start popping out. Season with a little bit of salt
4.  Add coconut milk, kombu broth and cook covered for 12 minutes or until the carrots are soft and you can insert a small knife into them.
5. Blend in 2 batches on high speed for 1 minute max. Make sure you remove the small lid of the blender and place a towel on top so you allow the steam to be released.
6.  The center whirl pool that forms in the blender should be about 2 inches wide for soup consistency.
7. Taste and rectify seasoning.
8.  Finish with some of the lime onions and extra virgin olive oil.

Kombu Porcini Broth

YIELDS: 8 CUPS

1 It of water

1/2 cup dried porcini

1/2 cup sliced celery

2 4×4 inches kombu seaweed sheets, soaked overnight in 1 liter of water

METHOD

1. Place the soaked kombu water, dried porcini, celery and the extra liter of water in a  large pot and bring it to a simmer.
2. Simmer for 20 minutes and turn off.
3. Let it cool off, strain and reserve

For Toppings: Lime Onions with Dried Cured Olives

1 cup thinly sliced onions

Juice of 2 limes

2 tbsp of dried cured olives/kalamata olives,chopped

Salt to taste

3 tbsp extra virgin olive oil

3 tbsp of parsley chiffonade/chopped finely

METHOD

1.  Place in a bowl the onions, add the salt and massage for 15 seconds
2. Add the rest of the ingredients and mix. Set aside.