You know how a taste can evoke powerful and fond memories? This is that soup for me. When I was a kid, I had the awesome privilege of being a “Navy Brat” and living Edzell, Scotland for 3 years.
Despite it not looking so bright and delicious here . . . trust me, in real life it is a beautiful orange and well, lighting is everything . . . and I made it at night and ate it so fast, so there you have it!
Every November 5th, we celebrated something called Guy Fawkes Day . . .”Remember Remember the 5th of November.” I remember one year in particular. My mom and dad took me to a huge bonfire and for the first time ever I had carrot soup. I was in heaven. I don’t quite remember why I loved it so much. Maybe I was cold and this warmed my bones? Maybe it was the heat on my face from the fire? Maybe it was just damn tasty and something different than my regular Campbell’s Chicken and Stars? This is my attempt to recreate that food memory. Bonus? It is insanely healthy and perfect to take to work for a lunch.
To give this soup even more of a PUNCH, I encourage you to top it off with this probiotic carrot ginger slaw that I found at my Wegman’s this weekend. I love the “sass” it adds to the soup. You get the creaminess from the puréed carrots and then the crunch and bite from the slaw = perfect combo.
Look at all those veggies! I prefer to scrub my carrots instead of peel them. Also, note I am only using the white and light green parts of the leeks.
I sampled a tiny bit before I went hog wild with the slaw. But man is it good!
Curried Carrot Ginger Soup
- 3 medium leeks, hard green portion cut off (and saved for another use) and just the light green parts and white parts sliced into 1/2 inch pieces
- 5 stalks of celery, trimmed and sliced into one inch pieces
- 2 lb bag of organic carrots, washed and scrubbed, not peeled, ends cut off and cut in half
- 2 inch piece of ginger (I try to find ginger in a 1-inch diameter), peeled and cut into slices
- 1 TBS coconut oil
- 4 cups of broth (your choice — I used chicken)
- 1 TBS curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 TBS apple cider vinegar
- salt and pepper to taste
- Set Instant Pot to sauté. When hot, add coconut oil (or EVOO if you rather do that).
- Add carrots, celery, leeks, and ginger. Sauté for about 2 minutes or so.
- Stir in spices (curry, cumin, turmeric) so everything is evenly coated.
- Add broth.
- Set IP to High Pressure for 5 minutes.
- Let slow release 1 minute.
- Use an immersion blender to puree your soup.
- Stir in apple cider vinegar.
- Salt and pepper to taste. (The ginger and curry powder should give you a decent amount of heat and pepperiness, you should just need salt).
- Serve hot!
Note: the sodium here can be limited (a lot) if you make your own stock!