Spicy Carrot Ginger Soup
1 tablespoon olive oil
1 onion, diced
1 tablespoon minced fresh ginger
2-3 cloves garlic, minced
1 1/2 pounds carrots, peeled and sliced thinly
2 cups plain nondairy milk
1 cup water
1 teaspoon tarragon
1/4 teaspoon ground allspice
pinch ground cinnamon
1/2 teaspoon kosher salt
pinch ground cinnamon
white pepper, to taste (I used about 1/4 teaspoon)
1. Heat olive oil in a large soup pot on medium-high heat. Add onion and saute until onion is translucent. Add ginger, garlic, and carrots. Stir for one minute.
2. Add milk, water, and spices. Bring to a boil. Reduce heat to medium-low and simmer until carrots are soft. Let cool.
3. Add to blender in batches of about 2 cups each. (do not add when it's piping hot or you will be sorry) Puree and combine batches. That's it! Can be served warm or chilled.
*If soup is too thick, you may thin it with a little extra milk or water.
SO HOW'D IT GO?
I just made this for lunch, but had to change a few things due to lack of ingredients- i just used veg stock for liquid instead of soy milk but added a couple of potatoes to give it that creamy consistancy. I didn't have any allspice either so mixed the cinnamon with some cumin and nutmeg(next time i will leave out the nutmeg as i felt it was a bit too sweet). Overall a nice soup as the carrot and ginger combination works really well.