Spicy Kick Carrot Soup
Foodies, make this #paleo #vegan rich and cozy Carrot and Cumin soup and enjoy it on repeat with the fam this next week. Subtly sweet, earthy, and incredibly fragrant, just serve warm and drizzle with FUN Sesames Spicy Harissa Tahini for elevated flavor. #funsesames#wellnesswednesday
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Ingredients
- 64 oz of broth of your choice
- 6 large carrots, rinsed well, and peeled if needed, roughly chopped into 5 cups
- 1 heaping tbsp of minced garlic
- 1 heaping tbsp of freshly minced ginger root, peeled
- 2.5 tbsp cumin
- 1/4 cup olive oil
- 1 tsp sea salt, more to taste
- 2 pinches cayenne
- 1/2 tsp fresh ground pepper, more to taste
- Tal's Toum Authentic Garlic Sauce Jalapeño Cilantro to taste
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Method
- In a large pot, add broth, ginger, and carrots. Bring to a boil, uncovered.
- Once boiling, lower the heat and simmer, covered, for 45 minutes, until the carrots are tender.
- Add all remaining ingredients except olive oil, and simmer for an additional 15 minutes.
- Carefully transfer half of the hot ingredients to a Vitamix or high-speed blender, and blend on low with olive oil until creamy and smooth.
- Add the blended mixture back to the pot and combine well.
- Serve hot and drizzle with Tal's Toum Authentic Garlic Sauce Jalapeño Cilantro for a flavorful finish.
