By: Alison Marras
November 7, 2014
(updated October 22, 2020)
Gluten-free | Vegan
I’m so excited about this soup, it exceeded my expectations. First of all, carrot ginger soup is amazing… but the saffron?! The saffron takes it to new levels. When you taste this, the ginger should slightly hit the back of your throat and the saffron should put it to ease with the comforting and complex richness it gives this dish. The pureed carrots are the perfect complimentary texture to this and for the first time, I tried adding carrot greens. If you can find carrots that aren’t in those little plastic bags with holes in them and can get the real, local deal with greens attached – good. for. you. Those greens are packed with vitamin C (more so than the actual carrot), calcium, vitamin K, and protein! Hello!
There was apparently a rumor that carrot greens were poisonous because of some allergic reactions people had to them (poison, though? exaggerate, much?). I haven’t experienced this… and I’m writing to you fully alive and sans rashes! I haven’t heard of anyone going “Purple Wedding” over eating carrot greens. (Game of Thrones reference, sorry, I had to). If you are sensitive to them, they are in the parsley family, so I’ve noted that it can easily be substituted out for parsley instead – otherwise, why waste them? Check the Kitchn for more info and ways to use it.
This was made on a rainy day with my seasonal allergies flaring up… and now I feel like a million bucks. I don’t want to say this soup healed me, but this soup healed me.
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