Gloriously delightful ingredients come together to create a stunning spring soup from the restaurant Fig and Olive.
As we jump into spring, nothing is more seasonal and pretty than a hearty soup using some winter ingredients, too.
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- Category: Soup
Ingredients
Scale
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.
