Spicy Carrot Soup
I think I am obsessed with the new Asian Market that opened last spring in my neighborhood. I swear every time I go there I discover a new food, a fruit, a vegetable or an appliance. (just found a Tortilla press but thats another post ) This week I found some super large Carrots and I am thinking about Spicy Carrot Soup. I am tired of the regular stores that only offer conservative groceries that appeal to the average consumer. I don’t consider myself average when it comes to food or shopping. Being vegetarian for the past 10 years and eating gluten free has changed the way I look at food and what I feed my family.
When I enter the grocery store I walk first to the produce section. I scan veggies and fruit picking up salad fixings, cauliflower, asparagus, peppers (lots of peppers), mushrooms, potatoes, onions and avocados. Not so much fruit but we always have bananas, oranges and apples in the house. Then it’s off to the organic/health section. Which is usually quite small. Here I look for flours that are gluten free and organic. I pick up some coconut milk beverage, organic tofu and organic coconut kefir as well as some organic Brasil nuts. (Brasil nuts are really good source for Selenium). Then I look for eggs, canned beans, tomatoes and cheese. Everything after that are extras.
For the Spicy Carrot Soup I don’t have a lot of ingredients to buy. Just Carrots, Vegetable broth (always organic broth) fresh dill, ginger and my all time favorite spice, Fennel.
I pour the vegetable both and water into a pot and bring it to a boil. Then I add the chopped carrots, onion, ginger and fennel. Letting that simmer until the carrots are soft. About an hour. Once everything is nice and soft I take it off the heat and allow it to cool for a half hour and then pour everything into the food processor and pulse a few times until smooth and nicely blended. At this point I put it back into the pot, add a tablespoon of lemon juice and salt and pepper to taste.
On top I have added some fresh chopped dill, low carb cheese crisp (which is great with everything) and a maple mushroom bacon slices. The Maple Mushroom bacon is made similar to the Veggie Bacon but uses sliced mushrooms instead of tofu.
To make the Mushroom Bacon, slice 2 cup of Shitaki mushrooms approximately 1/8″ thick. In a glass dish combine all the ingredients and mix well. Add the mushrooms, making sure they are all coated well. I add a little water if it is too thick and doesn’t cover. Let this sit for about an hour to let the mushrooms marinade. Preheat the oven to 400 degrees and bake for 20 minutes. After this keep a close eye on them until they have crisped up a bit being careful not to let them burn. Approximately 10 more minutes. Take out and let cool.
- 5 lbs Carrots Chopped
- 2 tbsp minced Ginger
- 2 Tbsp Fennel Seeds
- 1/2 Red Onion Chopped
- 4 C Vegetable Broth
- 4 C water
- 1 Tbsp Lemon Juice
- 2 Cups Sliced Shitaki Mushrooms
- 1/2 C Maple Syrup
- 1 Tsp Ground Fenugreek
- 1 Tbsp Sesame Oil
- 2 Tbsp Olive Oil
- 1 Tsp Sea Salt
- 1 Tbsp Liquid Hickory Smoke
- Add vegetable broth and water to large pot and bring to boil. Add carrots, ginger, fennel and onions and allow to simmer until carrots are very soft.
- Remove from heat and allow to cool. Puree the soup in food processor until smooth. Return to heat add lemon juice and salt and pepper to taste.
- Add maple syrup, fenugreek, sesame oil, olive oil, salt and smoke to a glass dish and mix well. Add sliced mushrooms and coat well. Allow to marinade for 1 hour.
- Preheat oven to 400 degrees. Place mushrooms in a single layer on shallow baking pan and cook for 25 minutes. Mushrooms are done when they are a bit crispy (not burned) and dry.