ginger carrot soup with chili-lime pepitas

I’m back. And I’m still eating! I’ve made this recipe a couple times and love it! Especially with cold weather approaching, this is a tasty, healthy, vegetarian, simple soup that’s super flavorful – and cheap! It’s also a festive color for fall. Ha! Possibly not most important, but a nice touch for holiday events and dinners.

What You’ll Need-

  1. 3 cups veggie broth
  2. 1 cup orange juice
  3. couple cups of carrot
  4. couple cups of potatoes OR cauliflower (if you’re goin low-carb)
  5. onion
  6. ginger
  7. garlic
  8. little butter or olive oil (up to you)
  9. 1/2 cup milk, rice milk, 1/2 and 1/2 – this will determine if you want to soup to be vegan or not
  10. turmeric
  11. white pepper (trust me – this adds a nice taste that is different from black pepper)
  12. nutmeg
  13. two cups of pumpkin seeds or pepitas – same thing, different name
  14. chili powder
  15. lime juice
  16. salt

In  a pot, melt the butter, cook the onions, ginger and garlic. dice up the potatoes/cauliflowers and carrots, add them to the pot. Add the veggie broth and OJ, turmeric and a little white pepper. Let it boil, then simmer for about 30 minutes. Next, pour half the soup into a blender, add half the milk/non-dairy product and blend. Then add the rest of the soup and milk. Blend and puree to the texture you appreciate. Put back in the pot, add more white pepper, nutmeg and salt – to taste.

At some point while the soup is cooking – toast up the pumpkin seeds in a frying pan, add some salt, lime juice and chili powder.

Serve the soup hot, with the toasted (and quite tasty) pepitas on top. Enjoy!

I served the soup at a dinner party a few months ago. Served it with crispy, garlicky brussel sprouts, cold gazpacho, avocado, and most important – white wine!

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