Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and chopped
2 large cloves garlic, peeled and chopped
1 1/2 pounds carrots, peeled, trimmed, and sliced
3 1/2 cups vegetable stock
1 1/2 teaspoons honey
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/8 teaspoon cinnamon
Sea salt, to taste
Freshly ground black pepper, to taste
Preparation
Place the olive oil and butter in a stockpot over medium-high heat, and stir just until the butter melts.
Add the onion and garlic and sauté until the onion softened and translucent, about 5 minutes.
Stir in the carrots and sauté for 1 minute.
Add the vegetable stock, bring to a boil, then reduce the heat and simmer, covered, until the carrots are very tender, about 20 minutes.
Using an immersion blender or regular blender, purée the soup until smooth.
Return the soup to the stockpot. Whisk in the honey, ginger, cumin, and cinnamon.
Add sea salt and pepper to taste.
Warm over low heat for 1 to 2 minutes more.
Serve warm or chilled.
?
Can I freeze spiced carrot soup?
Yes, It can be stored in the freezer for up to 3 months.
PRODUCT IN THIS RECIPE:
Olivivero Snack Carrot