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Ingredients
Extra virgin olive oil
1/2 red onion, diced
Sea salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Generous pinch chile powder
2 1/2 cups diced carrots
3 cups spring or filtered water
1 cup unsweetened almond or soy milk
2-3 tablespoons honey-flavored brown rice syrup
Parsley sprigs and very thin fresh lemon slices, for garnish
Directions
Place a small amount of oil and red onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1-2 minutes. Stir in spices and saute for 30 seconds. Stir in carrots and add water, milk and 'honey.' Cover and bring to a boil. Reduce heat to low and cook until carrots are tender, about 35 minutes.
Transfer soup, by ladles to a food mill, chinois or blender and puree until smooth. Return to stove over low heat until ready to serve. To serve, ladle into individual bowls and garnish with a floating lemon slice and parsley sprig.
Makes about 6 servings.
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Print ThisCarrot' Honey' Soup
So sweetly satisfying, you'll think this soup is dessert! A great starter course for any cold weather feast, this soup is like comfort in a cup.Ingredients
Extra virgin olive oil
1/2 red onion, diced
Sea salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Generous pinch chile powder
2 1/2 cups diced carrots
3 cups spring or filtered water
1 cup unsweetened almond or soy milk
2-3 tablespoons honey-flavored brown rice syrup
Parsley sprigs and very thin fresh lemon slices, for garnish
Directions
Place a small amount of oil and red onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1-2 minutes. Stir in spices and saute for 30 seconds. Stir in carrots and add water, milk and 'honey.' Cover and bring to a boil. Reduce heat to low and cook until carrots are tender, about 35 minutes.
Transfer soup, by ladles to a food mill, chinois or blender and puree until smooth. Return to stove over low heat until ready to serve. To serve, ladle into individual bowls and garnish with a floating lemon slice and parsley sprig.
Makes about 6 servings.
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