Grocery List

2 bunches orange carrots (~5 cups)

fresh ginger, 1-inch knob

2 garlic cloves

1/2 yellow onion

juice and zest of ½ lemon 

allspice powder, 1 tsp

paprika, 1 tsp

mustard powder, 1 pinch

nutmeg, 1 tsp

kosher salt 

fresh cracked black pepper

olive oil, 1 tbsp plus more for drizzling

water, 7 cups 

large breadcrumbs or bread and pan to make breadcrumbs. 

chives (optional)

sesame seeds (optional)

blender 

soup pot 

Prep + Cook

1. Cut onion in half. Reserve half to use another day. Peel halved onion, and rough chop into slices.

2. Before cooking soup, prepare the ginger, garlic, and carrots. Peel and small dice 1-inch knob of ginger. You can also use a microplane here if available. Peel two garlic cloves and cut into thin slices. Wash, peel, and cut off ends of carrots, then roughly cut into 1-inch pieces.

3. Add 1 tablespoon of olive oil to pan and turn to low-medium heat. Add chopped onion to the pan with olive oil. Add a generous pinch of salt. Simmer on low heat, careful not to get any “color” on onions, stirring occasionally.

4. After onions are soft and translucent (~5 minutes), add carrots, garlic, and 1 tablespoon of ginger to soup pot. Turn up heat to medium. Mix with spatula and simmer for 1 minute until fragrant.

5. Add teaspoon of allspice powder, teaspoon of paprika, 1 ½ teaspoons kosher salt, 1 teaspoon nutmeg, a pinch of mustard powder, and a few cracks of pepper to soup pot.

6. Stir for 1 minute. Add 7 cups of water. Bring to a simmer and hold at simmer for 12-15 minutes.

7. While soup is simmering, prepare soup topping. In a small bowl, add 1 cup breadcrumbs, 2 tablespoons minced chives, 2 teaspoons extra virgin olive oil, zest from half a lemon, and a pinch of sesame seeds. Stir to combine.

8. Once soup has simmered, turn heat off. Carrots should be tender. Add soup pot contents to the blender with a ladle. Blend until smooth and with a soup consistency. Add water if needed to thin out, starting with a quarter cup at a time. Add juice from half a lemon and stir.

9. Pour into your favorite bowls, add breadcrumbs, and drizzle with extra virgin olive oil.