June 6, 2018
Cold soup must have been invented for these days when it is just too hot to eat, let alone cook. I invented this recipe for my friend Greg who is wheelchair bound by arthritis and struggles with eating enough. He needed something that was nutrient rich and easy to eat even on the hottest days. Turmeric and ginger are both known for their anti inflammatory properties and happen to go fabulously with carrots. Adding them here was a no-brainer since they would help Greg with his inflammation which is always worse in the heat.
It wasn’t until I was plating it up for pictures here that I realized it was also accidentally a vegan dish. Which is awesome as I always struggle to find vegan dishes to serve without making something totally separate for that one friend who, let’s face it, I invite over for dinner less than I’d like. All of this can be made ahead and refrigerated or frozen in a new TLB bag for future use.
The creamed seeds below are an optional addition. I like to add it to all kinds of dishes as it pumps up the flavor and significantly increases the nutritional value of anything it touches.
1 TLB Quail Bag
10 large carrots. Peeled and chopped into 2-3 inch pieces.
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/2 inch piece of ginger peeled and sliced to equal 1/2 teaspoon
3 cloves of garlic
1 tablespoon olive oil
Preheat your oven to 350.
Place all your ingredients in the TLB Quail bag, twist and close the bag using the handy bag ties provided in your TLB box. Shake in time with your favorite song until all the carrots are well coated with oil. Place the bag on a metal sheet pan and cut two half inch vent holes in the bag. Bake at 350 for 20-30 minutes until the carrots are soft enough to squish with a fork.
Remove from oven and place in your food processor/blender with;
2 cups vegetable stock
1 1/2 cups water
1/2 cup orange juice
Juice of ½ lemon
Puree until smooth. At this point, the soup can be served at room temperature, chilled or frozen.
1 cup raw or roasted pumpkin seeds (unsalted if possible if not omit the salt below)
4 tablespoons hemp seeds
1 cup vegetable stock
1/2 teaspoon salt plus more to taste
Place pumpkin seeds and hemp seeds into food processor. Pulse a few times to begin chopping nuts. Turn machine on high and slowly pour in the stock. Puree until a thick cream is formed.
Ladle soup into bowls equally and spoon a large dollop of nut cream in the center of the bowl. Enjoy this Creamy Carrot soup cold in the Summer or hot in the Winter, it is equally delicious.