Made with vegetable broth, this dish is vegan, but it can also be made with chicken or duck stock. The citrus adds a tangy twist to this dish. If you don’t have tangerines, substitute oranges or clementines.
This recipe will yield 4 starter portions or two main course servings. Double or triple it if you are feeding a crowd.
-1 tbsp extra virgin olive oil, first cold pressing
-1 large yellow or white onion, chopped
-1 pound organic carrots, scrubbed and sliced into ¼-inch rounds
-2 or more cloves garlic, smashed and roughly chopped
-1 tbsp freshly grated ginger, or more to taste
-Pinch sea salt
-3 cups vegetable broth or chicken or duck stock
-½ cup fresh juice from 1 or 2 tangerines
To garnish, use any or all of the following:
-Finely chopped parsley or dill
-Grains of cooked wild rice
-Fresh pomogranate seeds
Warm the olive oil in a saucepan over medium heat. Add the onion and carrot and sauté until soft and starting to brown. Stir in the garlic and ginger. Cook until aromatic, about one minute more. Do not burn the garlic.
Add the stock and sea salt. There should be enough liquid cover the vegetables. If there isn’t, add some water. Increase the heat and bring the mixture to a boil. Reduce the heat to low setting and simmer until the vegetables are very soft.
Add the tangerine juice. If you have an immersion blender, puree the soup in the pot. Otherwise cool it slightly, transfer the soup to a blender and puree until smooth, taking care to vent the blender and allow heat to escape.
Taste the soup for seasoning and adjust if necessary. Ladle it into bowls and garnish with fresh herbs or pomegranate seeds, or grains of cooked wild rice.
Alternatively, allow the soup to cool and store it in an airtight container in the fridge until ready to eat. Can be made one day in advance.
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