Spiced Carrot Ginger Soup

• 3 TBSP olive oil, divided
• 1 onion, chopped
• 1 tsp coriander
• 3 garlic cloves, grated
• 2 inch (5cm) piece of fresh ginger, grated
• 5 cups (1.2L) vegetable (or chicken) stock
• salt and pepper, to taste
• 2–3 lbs (900g–1.4kg) carrots, peeled and roughly chopped
• 1/2 tsp–5 tsp Sambal Oelek, depending on your spice tolerance
• 1–4 tsp maple syrup
• juice of 1 lemon
• 1/4 cup (30g) nuts, I used pistachios
• zest of 1 lemon
• 2 tsp fresh herbs, I used rosemary

Instructions

1. 1

   Heat 2 tbsp (30ml) olive oil over medium heat in a soup pot. Add the chopped onion and cook, stirring from time to time, for about 4–5 minutes, until softened. Add the coriander and toast it for the last minute of cooking the onion. Add the garlic and ginger and cook for only about 30 seconds until fragrant; do not burn. Add the chicken stock, carrots, and Sambal Oelek and bring to a boil. Season with salt and pepper, keeping in mind that the stock is already salty—so do not oversalt. Reduce to a simmer and cook for about 20–30 minutes until the carrots are very tender. I cook this soup uncovered, but if you chopped your carrots too large, it may need to be covered for a bit or cooked longer.

2. 2

   Stir in some maple syrup, 1 tbsp (15ml) olive oil, and lemon juice. Transfer the soup to a blender (likely in two batches) and process until very smooth. Pass through a fine mesh sieve. At this point, taste and see if you need to adjust the flavour (more maple syrup, Sambal Oelek, salt, or pepper) or consistency (if the soup is too thick for your liking, add more water or stock).

3. 3

   Divide between bowls and serve garnished with lemon zest, herbs, and nuts (nuts are so very important for the texture!). Enjoy!