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Spring Carrot Soup

Spring Carrot Soup

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Gloriously delightful ingredients come together to create a stunning spring soup from the restaurant Fig and Olive.

Spring Carrot Soup

As we jump into spring, nothing is more seasonal and pretty than a hearty soup using some winter ingredients, too.

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Fig & Olive
Course Soup

Ingredients
  

Carrot Soup:

  • 2 lbs Carrots peeled and diced
  • ½ C Water or enough to cover the carrots
  • ½ C Extra-Virgin Olive Oil
  • 1 T Tangerine or Orange Marmalade
  • 1-2 tsp Ground Cumin
  • 3-4 Drops Tabasco Sauce
  • 1 ea Orange juiced
  • 1 T Shallot or Onion Powder
  • 1 pinch Ground Nutmeg
  • 4 sprigs Cilantro half chopped
  • 4 ea Roma Tomatoes seeded and diced
  • ¼ C Focaccia Croutons
  • Salt and Freshly Ground Black Pepper

Focaccia Croutons:

  • 4 oz Focaccia
  • 2 T Extra-Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper

Instructions
 

Soup:

  • Simmer the carrots in salted water until soft, about 10 minutes; drain, reserving the liquid.
  • In a blender, combine carrots with olive oil and marmalade until smooth, adding reserved cooking liquid until desired consistency is reached. Season with cumin, salt, pepper, and Tabasco.
  • Add the orange juice, shallot powder, and nutmeg. Mix with the chopped cilantro then return to the pot to serve warm or place in the refrigerator to chill.

Focaccia Croutons:

  • Preheat an oven to 350 degrees.
  • Cut the focaccia into ½-inch squares; lightly toss with olive oil, salt, and pepper and place on a rimmed baking sheet lined with parchment.
  • Bake for 8-12 minutes or until golden brown. Cool before serving.

Final Preparation:

  • If serving hot, add the diced tomatoes to the soup and reheat. If serving cold, put the soup in bowls and decorate with diced tomatoes. Garnish with focaccia croutons and a cilantro leaf.

 

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