HOT OR CHILLED GCF SPICED SPRING CARROT SOUP RECIPE

Serves: 2-3

  • 2 Tablespoons coconut oil
  • 2 to 3 small green onions, white and
    light green parts only, cleaned and chopped
  • 1 or 2 cloves of garlic, minced
  • 3 Gold Cardamom Fruitas Pods
  • A pinch of red pepper flakes
  • 1 ½ pounds young carrots, sliced 1/2 inch thick
  • 1 tsp fine sea salt
  • ¼ tsp ground cinnamon
  • Freshly ground pepper to taste
  • 4 cups (1 quart) filtered water
  • ¼ cup plain yogurt or full fat coconut milk for serving
  • Chopped flat leaf parsley or carrot fronds for garnish

Directions

  1. Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
  2. Add carrots, salt, cinnamon and Gold Cardamom Fruitas Pods and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
  3. Puree soup in batches in a high speed blender.
  4. If serving cold, chill soup for at least 3-4 hours or overnight.
  5. Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.

Courtesy www.gourmandeinthekitchen.com