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Golden Carrot Soup

This soup with a vibrant color is fairly easy to make with few ingredients. The goat cheese to serve adds a creamy zing to the earthiness of the carrots.

Prep:

15

minutes

Cook:

45

minutes

TOtal:

75

minutes

Ingredients

  • 4 cups carrot, chopped
  • 1 golden beet, chopped
  • 1 sweet onion, diced
  • 1 knob ginger, diced (about 2 TBSP)
  • 2 large sprigs of thyme + 1 TBSP chopped fresh thyme
  • Juice of one orange
  • 3 TBSP olive oil
  • 3 TBSP red wine vinegar
  • 6 cups vegetable broth (water is ok too)
  • 1 tsp salt
  • 1 tsp ras el hanout
  • goat cheese to serve (optional)
  • salt and pepper to taste

Instructions

  1. Wash, prep, and chop all vegetables, then set aside in separate bowls
  2. Saute onion and thyme in about 3 TBSP olive oil in a large soup pot, about 5 minutes
  3. Add chopped beets, stir to coat in olive oil and saute for 2-3 minutes
  4. Add carrots, ginger, salt, black pepper, and ras el hanout. Stir to coat, continuing to saute another 5 minutes
  5. Once fragrant, pour vegetable broth (or water) over vegetables, plus vinegar, and turn heat to medium low
  6. Simmer soup approximately 45 minutes until vegetables are very tender, then stir in orange juice
  7. Remove from burner to cool.
  8. Once soup is cooled, remove thyme sprigs and use immersion blender to blend. You can also blend in batches in a blender, but ensure soup is cooled enough to blend safely.
  9. Once blended, reheat soup on low.
  10. Just before serving, simmer 1 TBSP thyme in olive oil
  11. To serve, add a dollop of goat cheese (optional) to the center of a soup bowl, pour soup over to just cover the goat cheese, top with a drizzle of the thyme olive oil