Sweet, comforting and satisfying…this is the perfect cold weather soup.
Makes about 6 servings
Extra virgin olive oil
½ red onion, diced
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon paprika
Generous pinch chili powder
2 ½ cups diced carrots
3 cups spring or filtered water
1 cup unsweetened organic almond or soy milk
2-3 tablespoons brown rice syrup
Flatleaf parsley sprigs and very thin fresh lemon slices, for garnish
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 sauté for 1-2 minutes. Stir in spices and sauté for 30 seconds. Stir in carrots and add water, milk and syrup. 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.
Cook’s Tip: I use rice syrup in place of honey because honey is a simple sugar but the title of the recipe sounded better with the word ‘honey’ in the title. Ha-ha!