Carrot soup is one of the sweetest, smoothest, most heart warming soups you can make…with a little sweet crispy granola, and a drizzle of flavor here and there, it takes a few steps upward in the fancy category! All things considered, the fact that you can make soup this beautiful on such a low budget makes me love the many, many, MANY great things that you can do with food, even more!
Let’s dive in by rinsing and cutting 2 cups of carrots into thin slices.
Add them to a large pot on medium to high heat, along with a drizzle of olive oil.
Toss in 1 clove of garlic and a 1/4 of an onion.
Add in 1 tsp of cumin and give it a quick stir.
Pour in 3-4 cups of water…
…season with 2 tsp of salt…
…and simmer for 60-90 minutes, or until the carrots are extremely tender.
Pre-heat the oven to 350°F and begin making the crispy-sweet “Vadouvan Granola” by adding a 1/4 cup of rolled oats…
…2 tsp of Vadouvan spice mix…
…1 tbsp of honey…
…and 1 tsp of salt to an oven safe pan.
Give this a good mix and transfer to the oven. Cook for 10-15 minutes, or until they are a deep golden brown.
Once the carrots are tender, transfer the soup base to a blender…
…and puree on high speed until very smooth.
Transfer the soup into a sauce pot on low heat and season with salt to taste.
Begin plating the carrot soup by ladling a few scoops into a medium bowl.
Top with a few spoonfuls of the crispy-sweet granola…
…a drizzle of olive oil…
…and a little cracked pepper. All that’s left to do is enjoy!
[amd-zlrecipe-recipe:89]
| Left: Vitamix Blender | Top Middle: Cutting Board | Top Right: Squeezy Bottles |
| Bottom Middle: Shun Kaji Knifes | Bottom Right: All-Clad Sauce Pan |
