A Cook Named Matt

Carrot Soup

cook:

35 min

Picture for Carrot Soup

2 servings

US

original

metric

Ingredients

Carrot Soup

1 tbsp Spiceology Mace

1 tbsp Spiceology Fennel Seed

1 tbsp Spiceology Coriander Seed

1 tbsp Spiceology Brown Mustard Seed

1 tbsp Spiceology Turmeric

4 Spiceology Green Cardamom Pods

2 stick Batavia cinnamon

1 tsp Spiceology Nutmeg

½ tbsp Spiceology MSG

4 cup chopped carrots

¼ cup ginger

13 ½ oz coconut milk

13 ½ oz vegetable stock

sprig of thyme

Spiceology Flakey Salt

Garnish

sour cream (crema)

pickled red onion

bell pepper

carrot

fresh mint

Carrot Soup

Step 1

Peel your carrots. Lay down a piece of parchment paper first to make for easy cleanup.

4 cup chopped carrots

parchment paper

Step 2

Peel ginger with a spoon and then finely chop.

¼ cup ginger

Step 3

Add spices to an oiled pan and cook until fragrant.

1 tbsp Spiceology Mace

1 tbsp Spiceology Fennel Seed

1 tbsp Spiceology Coriander Seed

1 tbsp Spiceology Brown Mustard Seed

1 tbsp Spiceology Turmeric

2 stick Batavia cinnamon

1 tsp Spiceology Nutmeg

½ tbsp Spiceology MSG

4 Spiceology Green Cardamom Pods

Step 4

Add in vegetables / herbs to the pan.

4 cup chopped carrots

¼ cup ginger

sprig of thyme

Step 5

Cook that all off with coconut milk and veggie stock until everything is soft

13 ½ oz coconut milk

13 ½ oz vegetable stock

Step 6

Blend everything together nice and smooth.

blender

Step 7

Strain soup (although you don't have to) and then let cool overnight.

strainer

Step 8

Season to taste, garnish and enjoy!

Garnish

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