Raw Vegan Carrot Soup
From ecoveg 14 years ago
- 30 minutes to make
- Serves 4 people
I typically seek out "early" carrots with the bushy green tops still on. The leaves should be fresh and not wilted, and the carrots should have vibrant color. If they feel rubbery, pass on them. I pass on bagged carrots or the big, woody ones - the early carrots often have a much sweeter flavor.
Ingredients
- 1 1/4 pounds carrots shopping list
- 1 tablespoon extra-virgin olive oil (or clarified butter) shopping list
- 2 medium cloves garlic, minced shopping list
- 1 large yellow onion, chopped shopping list
- 3 cups+ vegetable stock or water shopping list
- juice of 1/2 a lemon shopping list
- fine grain sea salt (as much as you need) shopping list
- - olive oil, toasted sesame oil, or red chile oil for a finishing drizzle - if you use toasted sesame oil (sometimes labeled pure sesame oil) it is very strong. I typically dilute it with olive oil. I use one part sesame oil to four parts olive oil. shopping list
How to make it
- Take the tops off the carrots (if they have tops) and give them a good scrub.
- Cut them into 1-inch segments and set aside.
- Blend the garlic and onions.
- Add the stock and carrots
- (sometimes I leave the soup a bit chunky, other times I go completely smooth) - then stir in the lemon juice.
- Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.
- Finish with a drizzle of great extra-virgin olive oil, one of the other drizzles I mention up above, or whatever twist you come up with.
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