Recipe: Carrot, Turmeric And Tomato Soup W/ Spiced Rosted Nuts

CARROT, TURMERIC AND TOMATO SOUP W/ SPICED ROSTED NUTS

Huge title, but.. yeah lol I adapted this recipe from the Green Kitchen Stories blog (yes, again haha), and it is the most surprisingly tasty soup I've had in such a while! I thought the coconut milk would make it weird but not at all. Everything here complements itself beautifully, it's one of those recipes that you can eat it piping hot on a cold they, or straight out of the fridge in the summer.

Ingredients

  • about 1 TBSP Olive oil
  • 1 White or yellow onion
  • 3 (more or less, depending on your liking) Garlic cloves
  • 1 tsp Ground turmeric
  • 10 Carrots (medium sized)
  • 5 Fresh tomatoes
  • 400 g Coconut milk (full fat)
  • Salt and pepper, to taste
  • ¼ to 1/2 tsp Nutmeg (freshly grounded)
  • 1 TBSP or to taste Ginger (fresh)
  • ¾ cup Nuts of your choice
  • Chilli flakes, to taste
  • 2 tbsp Honey
  • ½ sprig Rosemary
  • Salt, pepper and nutmeg, to taste

Step 1

Rost Your Nuts

Place the nuts in a bowl (I went for cashew and Brazil nuts), along with the honey, the chilly flakes and the rosemary, as well as some salt, pepper, nutmeg and a little bit of olive oil. Mix everything pretty well and place it on a baking sheet, lined w/ some parchmen paper. Rost the nuts in a pre-heated 180ºC/350ºF oven for about 20 min, or until it's fragrant and golden. Set aside.

Step 2

Prep Your Veggies

Slice your carrots (in no particular shape, just make sure they're the same size), as well as your tomatoes (same deal as the carrots). Set aside. Mince your onion, your garlic cloves and your ginger. Set aside.

Step 3

Cook The Veggies

In a large pot, on a medium high heat, heat up the olive oil and cook your onions, garlic, ginger and turmeric, until soft and fragrant. Add your carrots and tomatoes and stir it well. Put some salt, pepper and some nutmeg and mix again. Put enough water to cover the entire thing, give it a quick mix, crank the heat up and cook until the veggies are soft enough to blend.

Step 4

Blend It Up

Once the veggies are cooked, turn off the heat, grab yourself an immersion blender and start to blend (if you don't have one of those, you can always do this in a regular blender, just make sure to do it in batches.). Once everything is well blended, add your coconut milk and turn on the heat again. Add more water if it seems too thick for you. Let it come to a boil again, taste it for seasoning, and turn the heat off.

Step 5

Time To Serve!

At this point the soup is ready to serve, maybe topped with some olive oil, some chilli flakes and the rosted nuts. This recipe yealds about 4-6 servings and it's good in the fridge for a couple of days. Enjoy ;)

Comments

laurabiscaro

@Barry you should totally try it out, it's really delicious ;)

Barry

@laurabiscaro love this!

laurabiscaro

Huge title, but.. yeah lol I adapted this recipe from the Green Kitchen Stories blog (yes, again haha), and it is the most surprisingly tasty soup I've had in such a while! I thought the coconut milk would make it weird but not at all. Everything here complements itself beautifully, it's one of those recipes that you can eat it piping hot on a cold they, or straight out of the fridge in the summer.

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