On day 13 of social isolation and being at home, it has finally started to warm up. The sun is shining, the snow is melting and the birds are chirping; it’s beautiful.
So before it turns into full blown spring, I wanted to share one more soup recipe with you all. Another super simple recipe with just a few ingredients, it packs a ton of flavour.
Yield – approx. 4 to 6 servings
- 2 lbs carrots
- 5 cups vegetable stock
- 1 cup plain Greek yogurt (any yogurt will do including vegan coconut yogurt, I personally love the thick creaminess that greek yogurt offers and the extra protein)
- 1 tsp garam masala spice*
- 1/4 tsp cinnamon
- 1/8 tsp allspice*
- 1/8 tsp white pepper*
- Salt to taste
- Drizzle of raw honey
- Dried apricots
- Chopped nuts (pecans, almonds or pistachios are all good options)
- Feta cheese
- Fresh mint
*Special Notes: If you don’t have white pepper, regular black pepper is fine. If you don’t have allspice you can sub equal parts nutmeg, cinnamon and clove or omit it altogether. If you can’t get your hands on garam masala right now – you can improvise with your own blend of cumin, curry, cinnamon, cloves, fennel, cardamom, black/white pepper, and coriander or whichever of these spices you happen to have on hand.
- Peel and cut the ends off your carrots. Then chop into smaller pieces no more than an inch.
- In a large pot add the 5 cups of veggie stock and bring to a boil. Then toss in the carrots and bring the heat down to medium. Let the carrots cook in here for about 15-20 min. or until they start to get soft.
- Once they’re soft add the spices (masala, cinnamon, allspice and white pepper), stir until combined.
- If you have a Vitamix (or other food processor or blender), pour the soup in, (you may need to do this in two stages so it doesn’t overflow) and pulse until blended down to a smooth puree. If you don’t have a Vitamix or other, you can use your immersion (hand) blender. Just be careful not to let the soup splash up at you.
- Pour the soup back into the pot and taste – add salt if you need. Next add the Greek yogurt, stir thoroughly and let simmer for about 10 minutes. At this point the soup may be super tangy – don’t worry, that is from the greek yogurt and it will mellow out as the spices blend and sink in. Allow it to simmer for another hour or so to let flavours really come together. If you still find it too tangy, feel free to add a tablespoon of brown sugar or maple syrup to sweeten.
- Salt and pepper to taste, add garnish, serve and enjoy!
I garnished our soup with chopped up apricots, feta cheese, toasted pecans and fresh mint and it was glorious. The sweetness from the apricots was a welcome addition; dates or prunes would be yummy as well.
The next time we had it, I drizzled it with a little raw honey as well and it was next level!
The longer this soup sits, the better it gets – so if you can make it the day before, go for it. It also freezes really well for up to three months, so don’t be afraid to make a double batch. If you’re going to freeze it, you can choose to add the yogurt ahead of time (it’s fine to freeze), or you can freeze it without and add the yogurt in when you warm it up.
I hope everyone is healthy, safe and sane.
Till the next recipe,