It never ceases to amaze me how different fresh fruit and veggies taste when they are homegrown in season. Right now the asparagus is tender and crisp, the strawberries are like candy, and delicate zucchini blossoms are just begging to be stuffed with ricotta and lightly fried. I remember the first time I tasted — really tasted — a carrot. Crooked and imperfect, with a bit of dirt still clinging to the frilly greens on top. Sweet, earthy, and wholesome.

The lovely flavor of these spring carrots is highlighted in this Carrot Soup, with the sweet playing on the warm spice of ginger and cumin. You could also add a spike of curry or garam masala for a more exotic twist. I top it all off with a bit of tangy Cumin-Lemon Yogurt Crema for a cool contrast. Speaking of cool, this soup also makes an interesting chilled soup. Think carrot gazpacho 🙂

Carrot Ginger Soup with Cumin-Lemon Yogurt Crema

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Carrot Ginger Soup with Cumin-Lemon Yogurt Crema

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

This carrot soup is spiced up with ginger and cumin. I like to top it off with a bit of tangy Cumin-Lemon Yogurt Crema for a cool contrast.

Ingredients

    FOR THE YOGURT CREMA:
  • 1/2 cup yogurt
  • Zest of 1 lemon
  • Juice from ½ lemon
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
    • FOR THE SOUP:
  • 1 1/2 pounds carrots
  • 1 tablespoon extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 1 large yellow onion, chopped
  • 2 quarts chicken or vegetable stock
  • Juice from ½ lemon
  • 1 tablespoon minced ginger
  • 1/2 teaspoon ground cumin
  • salt to taste

Instructions

    FOR THE YOGURT CREMA:
  1. Mix together all the ingredients and let chill until soup is ready to serve.
    2. FOR THE SOUP:
  2. Heat the olive oil in a large, heavy soup pot over medium heat. Add the garlic and onions and saute for a few minutes or until the onions start to get translucent. About 10 minutes.
  3. Add the stock, carrots, and ginger, and bring to a gentle boil.
  4. Lower the heat and simmer for 20 - 30 minutes or until the carrots are tender
  5. Remove from heat and cool for a few minutes.
  6. Puree with a blender or hand blender. If using a blender, blend in small batches with a kitchen towel over the hole in the lid, allowing some of the hot steam to escape. Add lemon juice, cumin and salt to taste. Garnish with Cumin-Lemon Yogurt Crema.
http://lickmyspoon.com/recipes/carrot-ginger-soup/

 

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http://lickmyspoon.com/recipes/carrot-ginger-soup/