This brightly colored, vibrantly spiced ginger carrot soup is velvety smooth.
Although it’s probably still awfully cold in most parts, around here the sun is bright and beautiful, the air is crisp and I for one am most grateful for that. Longer days and extra light always puts a smile on my face.
Now that the sun is out carrots of every color are becoming a familiar sight at the market right now, a sure sign that spring has finally arrived.
While carrots are available year-round, spring is the best time to enjoy them at their sweetest. The delicate flavor of springtime carrots hardly needs any embellishment, just enough to make them sing.
This bright, vibrantly spiced soup is the perfect canvas, velvety smooth and light. It’s the essence of spring kicked up with a hit of heat, a little sunshine in a bowl.
The soup itself is simple affair of chopped carrots simmered with warm spices like ginger, turmeric and cinnamon then blitzed into a silky puree.
The simmering liquid is nothing more than fresh water and a few aromatics; don’t be tempted to use stock, as it detracts from the purity of flavors. The other star ingredient here is turmeric, which adds a bright orange hue and a powerful anti-inflammatory punch.
I like to top mine with a good dollop of goat milk yogurt or swirl of coconut milk to soften the edges and round out the flavors. Serve it hot or chilled, this spicy spring carrot soup does double duty.
Serve it alongside a salad for a light lunch or solo as a starter for a dinner or brunch.