Enjoy this delicious carrot soup with a touch of ginger and gremolata.
Recipe by: Syd Bailey
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook10
Passive0
Total Time30 minutesminutes
Recipe Serving Size10people
Cooking Tools Required
Colander
Ingredients
For the Soup
4poundcarrotpeeled and chopped or peeled mini carrots chopped
1 1/2cupred onionchopped
1/4cupcoconut oil
2tablespoonfresh gingerminced
1/4cuphoney
1teaspoonground nutmeg
1tablespoonsherry vinegaror apple cider vinegar
8cupcashew milk
Kosher salt and freshly ground pepperto taste
For the Gremolata
1/2cuphazelnutschopped and toasted
1/2cupsage
1/4cupextra virgin olive oil
1tablespoonhoney
2dashsherry vinegar
1cupItalian 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