Carrot Ginger Soup

by Abhijeet Sinha

Creamy and flavorful soup loaded with carrots, ginger, and sprinkled with a spicy-sweet crispy macadamia nut topping.

Ingredients

  • ⅕ tbsp olive oil
  • ⅕ yellow onion, chopped
  • ⅓ lbs carrots (peeling optional), cut into 1/2 inch pieces
  • ⅕ tsp salt
  • 1 clove garlic, minced
  • ⅕ tbsp ginger, grated
  • ⅕ tsp curry powder (optional)
  • ⅕ tsp red pepper flakes (optional)
  • ⅔ cup vegetable broth
  • Salt & pepper to taste
  • ⅕ cup unsweetened Milkadamia Macadamia Milk or milk of choice
  • Fresh chives, thinly sliced (to serve)

Macadamia Nut Topping

  • ⅕ cup macadamia nuts, roughly chopped (salted or add salt to taste if using plain)
  • ⅕ tsp brown sugar
  • ⅕ tsp cinnamon
  • ⅕ tsp cayenne
  • ⅕ tsp olive oil

Instructions

  1. Heat the oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, carrots, and 1/2 tsp of salt. Cook for about 7 minutes, stirring occasionally, until the vegetables start to soften.

  2. Add the minced garlic, grated ginger, and optional curry powder and red pepper flakes. Cook for another 2 minutes.

  3. Pour in the vegetable broth and season to taste with salt and pepper. Bring to a simmer, cover, and cook for 30 minutes until the vegetables are very soft.

  4. Uncover and blend until very smooth with an immersion blender. Alternatively, transfer the soup to a regular blender, then return it to the Dutch oven. Stir in the Milkadamia Macadamia Milk and season to taste with additional salt and pepper.

  5. Divide among bowls and top with the Macadamia Nut Topping and fresh chives.

Macadamia Nut Topping

  1. Preheat the oven to 350°F (or use a toaster oven).

  2. In a small bowl, combine the roughly chopped macadamia nuts, cinnamon, cayenne, brown sugar, and olive oil.

  3. Transfer to a parchment-lined baking sheet. Bake in the oven or toaster oven at 350°F for 10 minutes or until golden and crispy, being careful not to burn.

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