Carrot Soup with Garlic, Ginger & Curry

Cup of carrot soup

I love carrot soup! Laura hates it. But, I love carrot soup! I make it a lot because she grows a lot of carrots, and even though we use them in everything from other soups, stews, vegan cheese sauce, side dishes and salads, we still have a surplus, which we will probably sell in future harvests. I usually have to eat it all myself, so I make small batches. If I happen to make too much I can usually find someone to take a jar of it.

Jarred carrot soup

I always make it different; sometimes a ginger-carrot, sometimes a garlic-carrot with cumin, or carrot-parsnip or whatever I happen to be in the mood for or have on hand. I happened to really love this one so I am blogging it for posterity. Never know, Alyssa or her children might be looking for a good carrot soup family recipe some far away day.

Recipe:

12 - 15 medium-sized carrots
1 or 1 1/2 boxes of vegetable broth
1/2 cup soy or cashew cream
1 onion or several small onions and/or shallots
1 bulb of garlic (or 2 small bulbs)
1" square piece of peeled fresh ginger
2 Tbsp vegetable oil
1 tsp curry powder
Salt and pepper to taste
Pumpkin seeds for garnish

Carrots

After I peel the carrots I use the food processor to slice them up. Save tons of time. 

Garlic

Ginger

Onions and shallots

After everything is sliced, minced and chopped and starting with the onions and shallots, I start to sauté on medium-low heat in the oil (you can do a healthy sauté in veg broth if you're avoiding processed oil - which we should be) then add the carrots and ginger after a couple minutes. Stir around while they are cooking so they don't stick or start to brown. 

After about 6 minutes create a space on the bottom of the pan and scrape the garlic in the created area and sauté it in what's left of the oil. Let cook for about a minute or two on medium heat until aromatic, then add a box of veggie broth and the curry. Continue cooking until veggies are all soft.

Carrots, onions, shallots, garlic and ginger simmering

Add more veggie broth, if needed, to keep veggies covered until cooked and then transfer in batches to a blender or food processor and puree. Add veggie broth while pureeing if it seems too thick.

Carrot soup

Add back to stock pot and bring back to a simmer. Slowly add the cream while stirring then turn off the heat and serve with a sprinkle of pumpkin seeds. I always have a bowl right away and pour the rest into jars for lunches or to give to some lucky soup lover :)