Warming Carrot Soup with Spiced Carrot Green Paste

25 Jan

This simple soup is grounding, gently cleansing, and deeply nourishing. Sweet carrots are cooked slowly to support digestion, while warming spices kindle agni without overheating. The vibrant carrot green paste reduces waste and adds a fresh, bitter note that supports liver and springtime balance.

Warming Carrot Soup with Spiced Carrot Green Paste

Soup Ingredients

1 cup1 tablespoon ghee or olive oil
1 teaspoon ground coriander
¾ teaspoon turmeric powder
A few turns of freshly ground black pepper
4 cups carrots, chopped
5 to 6 cups vegetable stock or light chicken stock
½ teaspoon mineral salt, or to taste
Fresh lemon or lime juice, to finish
Fresh coriander for topping or a simple coriander pesto

Carrot Top Chutney
1 cup1 tablespoon ghee or olive oil
1 teaspoon ground coriander
¾ teaspoon turmeric powder
A few turns of freshly ground black pepper
4 cups carrots tops, chopped
5 to 6 cups vegetable stock or light chicken stock
½ teaspoon mineral salt, or to taste
Fresh lemon or lime juice, to finish
Fresh coriander for topping or a simple coriander pesto

Directions

Nourishing Carrot Soup

Heat the ghee gently in a large pot. Add the coriander, turmeric and black pepper, stirring slowly until the spices release their aroma.

Add the carrots and stir to coat them in the spiced oil. Pour in one cup of the stock and cook uncovered until the carrots begin to soften and the liquid is mostly absorbed.

Lower the heat, cover the pot, and allow the carrots to steam gently for about ten minutes. This step enhances sweetness and digestibility. Add the remaining stock, bring to a soft simmer, then cover and cook for twenty to twenty five minutes, until the carrots are completely tender.

Blend until smooth and velvety. Season with salt and finish with a squeeze of citrus to brighten the flavour.

Serve warm, topped with a spoonful of carrot green paste, a drizzle of olive oil, and optional toasted seeds or a pinch of sumac.

Serves four.

Carrot Green Chutney

Place the carrot greens and herbs in a food processor and pulse until finely chopped. Add the lemon juice, zest, spices and seasoning, then pulse again until well combined.

Slowly add the olive oil until the mixture becomes a soft, spoonable paste. Taste and adjust seasoning as needed.

Transfer to a jar and cover the surface with a little extra oil. Keep refrigerated and use within one week.

Makes about half a cup.

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