Carrot Ginger Soup with Apple & Mint Raita
Yield: 5-6 cups
- 2 pounds peeled and rough chopped Carrots
- 4 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Brown Sugar
- 2 tablespoons Unsalted Butter
- ¼ cup minced Shallots
- 1 medium size Yellow Onion julienne
- 1 tablespoon ground Ginger
- 1 teaspoon minced Cardamom
- 5 cups Vegetable Stock
- 1 cup Carrot Juice
- ½ teaspoon Tabasco
- Salt and White pepper, to taste
Ingredients for Raita:
- ½ cup Greek Yogurt
- ½ cup small diced Granny Smith Apples
- 1 tablespoon Mint, chiffonade
- 1 tablespoon Cilantro, minced
- ½ teaspoon Lime Juice
- ½ teaspoon toasted Black Mustard Seeds
- ½ teaspoon toasted Cumin
- Salt and Black Pepper, to taste
- On a half sheet pan or a roasting pan, roast carrots with 2 tablespoons of olive oil till tender at 350 degrees for 25-35 minutes. Then set aside.
- In a medium size soup pan over medium-high heat, add butter and remaining olive oil and sauté garlic, ginger shallots and onion till soft and tender, about 8-10 minutes (try not to get any color them.) Add cardamom and cook for one more minute. Add carrots to the onion mixture and cover with carrot juice, vegetable stock and bring to a boil, reduce to a simmer and cook for 20-25 minutes or until carrots are super tender.
- In a blender puree the soup in batches until very smooth and adding back to the pot. Once the soup is all pureed adjust seasoning with Tabasco, salt and white pepper. Serve and garnish with Raita.
Procedure for Raita:
In a small metal bowl mix yogurt, apple, lime juice, cilantro, mint, cumin and mustard seed; season to taste with salt and pepper. Cover and place refrigerate until ready to use.