Main Course

$1 Carrot Soup W/Vadouvan Granola

August 31, 2016

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!

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Let’s dive in by rinsing and cutting 2 cups of carrots into thin slices.

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Add them to a large pot on medium to high heat, along with a drizzle of olive oil.

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Toss in 1 clove of garlic and a 1/4 of an onion.

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Add in 1 tsp of cumin and give it a quick stir.

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 Pour in 3-4 cups of water…

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…season with 2 tsp of salt…

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…and simmer for 60-90 minutes, or until the carrots are extremely tender.

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Pre-heat the oven to 350°F and begin making the crispy-sweet “Vadouvan Granola” by adding a 1/4 cup of rolled oats…

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…2 tsp of Vadouvan spice mix…

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…1 tbsp of honey…

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…and 1 tsp of salt to an oven safe pan.

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Give this a good mix and transfer to the oven.  Cook for 10-15 minutes, or until they are a deep golden brown.

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Once the carrots are tender, transfer the soup base to a blender…

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…and puree on high speed until very smooth.

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Transfer the soup into a sauce pot on low heat and season with salt to taste.

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Begin plating the carrot soup by ladling a few scoops into a medium bowl.

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Top with a few spoonfuls of the crispy-sweet granola…

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…a drizzle of olive oil…

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…and a little cracked pepper. All that’s left to do is enjoy!

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$1 Carrot Soup W/Vadouvan Granola

$1 Carrot Soup W/Vadouvan Granola

Ingredients

    Carrot Soup:
  • 2 cups sliced carrots
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tsp cumin
  • 1/4 of an onion
  • 3-4 cups water
  • 2 tsp salt
  • Granola:
  • 1/4 cup rolled oats
  • 1 tbsp honey
  • 2 tsp Vadouvan spice mix
  • 1 tsp salt

Instructions

  1. Let's dive in by rinsing and cutting 2 cups of carrots into thin slices.
  2. 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, 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.
  3. While the carrots cook, pre-heat the oven to 350°F. 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.
  4. 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.
  5. Begin plating the carrot soup by ladling a few scoops into a medium bowl. Top with a handful of the crispy-sweet granola, a drizzle of olive oil, and a little cracked pepper. All that's left to do is enjoy!
http://www.byrontalbott.com/1-carrot-soup-wvadouvan-granola/

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| Left: Vitamix Blender | Top Middle: Cutting Board | Top Right: Squeezy Bottles |

| Bottom Middle: Shun Kaji Knifes | Bottom Right: All-Clad Sauce Pan |

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