| Course | Dinner, Lunch, Soup |
|---|---|
| Cuisines | American |
| Diets | Dairy Free, Egg Free, Gluten Free, Low Fat, Paleo, Vegan, Vegetarian |
| Main categories | Everyday Food, Low Calorie, Vegan, Vegetarian |
| Main Ingredient | Vegetables |
Syd's Carrot Ginger Soup with Hazlenut Sage Gremolata
Serves: 10 people
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Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
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ColanderIngredients
For the Soup
- 4 lbs carrot
- 1 1/2 cup red onion chopped
- 1/4 cup coconut oil
- 2 tbsp fresh ginger minced
- 1/4 cup honey
- 1 tsp nutmeg
- 1 tbsp sherry vinegar or apple cider vinegar
- 8 cup cashew milk
- salt and pepper to taste
For the Gremolata
- 1/2 cup hazelnut chopped and toasted
- 1/2 cup sage
- 1/4 cup extra virgin olive oil
- 1 tbsp honey
- 2 dash sherry vinegar
- 1 cup parsley
Instructions
For the Soup
- Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.
For the Gremolata
- Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency
Reheating Instructions
Heat in saucepan over medium low heat until warmed through
Nutrition
Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg
Syd’s Carrot Ginger Soup with Hazlenut Sage Gremolata
$30.00 cooking fee
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