Author Notes
A spin on a ginger-carrot soup with the addition of saffron which takes it to new levels! Deep, rich and comforting, this vegan soup is my new go-to! I started using carrot greens in the broth as well to add more nutritional value (the greens are packed with vitamin C, calcium, vitamin K, and protein). —Alison Marras {Food by Mars}
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Ingredients
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3 tablespoons
olive oil
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6
large carrots
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1 tablespoon
fresh, roughly chopped carrot greens (or you can sub in parsley, or omit)
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2
shallots, chopped
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4
cloves garlic, chopped
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1 teaspoon
ginger, minced
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3
pinches saffron threads
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2 cups
vegetable stock
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2 cups
water
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1
bay leaf
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dash of salt
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dash of pepper
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Optional: garnish with more carrot greens and sliced radish
Directions
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Heat your soup pot or dutch oven over medium heat and add olive oil.
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Add the chopped shallots and carrots to the oil, stirring for approx. 10 minutes to soften.
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Next, add garlic and add salt and pepper to taste, continue stirring for a couple of minutes.
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Add stock, water, ginger, saffron and carrot greens or parsley, stir and raise the heat to medium-high and bring all to a boil.
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Once the soup is boiling, lower the heat to low and cover & simmer for 25 minutes.
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Turn heat off, lift the lid, remove the bay leaf, and with a hand blender, puree the soup (and shield your eyes!) ;) - or if you don't have one, just pour it into a standing blender and use the puree setting.
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You're done! Suggested garnish: sliced radishes and more carrot greens or parsley and serve.
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