Carrots aren’t just nutritional powerhouses. They’re also incredibly versatile and delicious. In this soup, they’re perfectly complemented by the warm blend of cumin, smoked paprika, cinnamon, and nutmeg.
Prep: 10 mins
Cook: 30 mins
Yield: 4 servings
Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022)
Ingredients
Ingredients
Soup
¼ cup
coconut aminos or low-sodium soy sauce
1 small
yellow onion, diced
1 tsp
cumin
1 tsp
smoked paprika
10
carrots, diced
5 cups
low-sodium vegetable broth
1 Tbsp
mellow white miso paste
1 Tbsp
coconut nectar or maple syrup
1 Tbsp
freshly squeezed lemon juice
⅛ tsp
cinnamon
⅛ tsp
nutmeg
Toppings
¼ cup
plant-based plain yogurt
¼ tsp
smoked paprika
¼ tsp
chopped parsley
1 sprig
of thyme, chopped
Instructions
Instructions
1. Add the coconut aminos and onion to a medium pot and cook over medium heat until the onion is translucent, about 3 minutes.
2. Add the cumin and smoked paprika, stirring occasionally, and cook until the spices are fragrant, about 2 minutes.
3. Add the carrots and stir to incorporate.
4. Add the broth, miso, and coconut nectar, and bring to a boil. Reduce the heat, cover the pot, and simmer until the carrots are tender, about 20 minutes.
5. Transfer the soup in batches to a high-speed blender and puree until smooth. You can also use an immersion blender.
6. Return the pureed soup to the pot and whisk in the lemon juice, cinnamon, and nutmeg.
7. Serve immediately. Drizzle with yogurt, and add smoked paprika, parsley, and thyme.
