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.
- 3 tbsp olive oil
- 6 large carrots, chopped (if you have the greens, save a couple of stems)
- 1 tbsp fresh, roughly chopped carrot greens (or you can sub in parsley, or omit)
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1 heaping tsp minced ginger
- 3 pinches saffron threads
- 2 cups vegetable stock
- 2 cups water
- 1 bay leaf
- dash salt
- dash pepper
- Optional: garnish with more carrot greens and sliced radish
- Heat your soup pot or dutch oven over medium heat and add olive oil.
- Add the chopped shallots and carrots to the oil, stirring for approx. 10 minutes to soften.
- Next, add garlic and add salt and pepper to taste, continue stirring for a couple of minutes.
- Add stock, water, ginger, saffron and carrot greens or parsley, stir and raise the heat to medium-high and bring all to a boil.
- Once the soup is boiling, lower the heat to low and cover & simmer for 25 minutes.
- Turn heat off, lift the lid, remove the bay leaf, and with a hand blender, puree the soup (and shield your eyes!) 😉 – or if you don’t have one, just pour it into a standing blender and use the puree setting.
- You’re done! Suggested garnish: sliced radishes and more carrot greens or parsley and serve.