Ingredients
Soup
- 1 tablespoon Olive oil (extra virgin)
- 1 lb Carrots (ends removed and chopped, no need to peel, just cleaned)
- 1 Medium onion (white or yellow, roughly chopped)
- 1 Red chili pepper (sliced)
- 2 sprigs Fresh thyme
- 1 thumb Fresh ginger root (peeled, divided: 1/2 minced, 1/2 chopped)
- 1 clove Garlic (minced)
- 1 teaspoon Brown sugar (or coconut sugar)
- 1/4 teaspoon Black pepper (ground or cracked)
- 1/4 teaspoon Sea salt (or to taste)
- 1/4 teaspoon Smoked paprika
- 1/8 teaspoon Cayenne pepper (optional, or to taste)
- 2 cups Vegetable broth
- 7 ounces Full fat coconut milk (canned)
- 1 Lime (juice only)
Maple-Glazed Cashews
- 2 tablespoons Raw cashews (chopped)
- 2 teaspoons Maple syrup
- 1 pinch Sea salt flakes (or to taste)
Toppings and Serve
- 2 teaspoons Chili crisp oil (or to taste)
- 2 tablespoons Fresh dill (or to taste)
- 1 pinch Black pepper (freshly cracked)
- 4 slices Sourdough bread (toasted)
- 1 Lime (sliced into wedges)
Instructions
- Make the Spicy Carrot Soup: Heat olive oil in a medium to large pot over medium-high heat for about a minute. Add chopped carrots and stir to coat. Add the roughly chopped onion and sauté for another minute. Then add minced ginger (reserve the other half for blending later), garlic, fresh thyme sprigs, and sliced red chili pepper. Stir the mixture and sauté for 2 more minutes. Add brown sugar and dry spices (black pepper, sea salt, smoked paprika, and optional cayenne). Cook for 5-7 minutes until carrots start to soften and onions turn translucent.
- Simmer the Soup: Pour in the vegetable broth and bring to a boil over high heat. Once boiling, reduce to medium heat and let it simmer for 10 minutes until the carrots are fully soft.
- Add Coconut Milk and Lime: Stir in the full-fat coconut milk and fresh lime juice, mixing well. Cook the soup for another 5 minutes on medium-low heat, then remove from heat.
- Blend the Soup: Carefully blend the soup using a high-speed blender or immersion stick blender, adding the reserved chopped ginger. Blend until smooth and creamy, returning the soup to the pot afterward and setting it aside.
- Make Maple-Glazed Cashews: In a small nonstick saucepan or skillet over medium-high heat, toast the chopped cashews until golden, about 1-2 minutes. Turn off the heat, then add maple syrup and sea salt flakes. Stir well to coat the cashews evenly.
- Plate and Serve: Serve the soup hot in ceramic bowls. Drizzle each bowl with chili crisp oil, then top with maple-glazed cashews, freshly cracked black pepper, and fresh dill. Accompany with lime wedges and toasted sourdough bread on the side for an optional but delicious addition.
Notes
- You don’t need to peel carrots if they’re clean; just brush them thoroughly.
- Adjust the amount of chili and cayenne pepper to control the spice level according to your taste.
- Using an immersion blender is safer for handling hot soup, but a high-speed blender also works if you take care.
- Maple-glazed cashews can be made ahead of time and stored for a crunchy topping ready to use.
- If you want a thinner soup, add extra vegetable broth until desired consistency is reached.
- To make the soup vegan, ensure chili crisp oil is free from animal products or substitute with chili oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
