| Course | Soup |
|---|---|
| Cuisines | American |
| Diets | Dairy Free, Egg Free, Gluten Free, Low Fat, Paleo, Vegan, Vegetarian |
| Main categories | Comfort, Everyday Food, Kid Friendly, Low Calorie, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Vegetables |
| Recipe Author | Syd Bailey |
| Special Occasions | Other Occasion, Passover, Rosh Hashanah |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
ColanderIngredients
For the Soup
- 4 pound carrot peeled and chopped or peelled mini carrots chopped
- 1 1/2 cup red onion chopped
- 1/4 cup coconut oil
- 2 tablespoon fresh ginger minced
- 1/4 cup honey
- 1 teaspoon nutmeg
- 1 tablespoon sherry vinegar or apple cider vinegar
- 8 cup cashew milk
- Kosher salt and freshly ground 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 tablespoon honey
- 2 dash sherry vinegar
- 1 cup fresh 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/Serving 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
Carrot Ginger Soup with Hazlenut Sage Gremolata
$30.00 cooking fee
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