This soup is warm and spicy, oil-free and made in one pot! The pesto is also oil-free. Perfect for cooler temps.
(Serves 2. Recipe can be doubled if needed)
Carrot Ginger Soup
2-3/4 cups water
2 large carrots, sliced
½ medium onion, diced
2 cloves garlic, crushed
2 teaspoons fresh ginger, roughly chopped
1 bay leaf
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
½ teaspoon ground coriander
½ teaspoon ground cardamom
Chopped spinach and red pepper flakes (optional) for garnish
1. Pour water into a medium pot. Add carrots, onion, garlic, ginger, bay leaf, thyme, salt and pepper and bring to boil.
2. Boil for 1-2 minutes then reduce heat to medium low and let simmer for about 10-15 minutes or until all vegetables are tender and soft.
3. Remove from heat and let cool slightly. Discard bay leaf and add coriander and cardamom and stir. Pour mixture into blender or food processor. Blend until thoroughly smooth and creamy. Taste and adjust salt and pepper if needed.
4. Pour into serving bowls and garnish with chopped spinach, spinach pesto and crushed red pepper flakes if desired.
1 cup tightly packed raw spinach
1 garlic clove, lightly chopped
3 Tablespoons nutritional yeast
2 teaspoons dry basil
1-1/2 Tablespoons rough chopped almonds (omit for nut allergies)
1-1/2 Tablespoons fresh lemon juice
Large pinch of salt, to taste
In a food processor or blender, blend spinach, garlic, nutritional yeast, basil, almonds (if using), lemon juice and salt until mixture is broken down into coarse chunks. Slowly add water a couple tablespoons at a time to reach desired consistency. Taste and adjust seasoning if needed (can add more nutritional yeast, lemon juice, basil and salt as desired) and blend until smooth.