Carrot Soup with Garlic Chips

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Kill your winter blues with this delicious vegan carrot soup with garlic from The Whole Bowl by Rebecca Wood and Leda Scheintaub.

Soup
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons uncooked white rice
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon paprika
• 1/8 to ¼ teaspoon cayenne pepper, to taste
• 1 pound carrots, sliced
• 6 cups stock or water
• 1 ½ teaspoons unrefined salt
• 1 tablespoon fresh lime juice, or to taste
• 2 tablespoons minced fresh parsley (optional)

Garlic Chips
• ¼ cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced

Make the soup: Heat the oil in a large saucepan over medium heat. Add the onion and sauté until very soft, about 10 minutes. Add the garlic and cook for another minute. Add the rice and cook for 5 minutes. Add the cumin, turmeric, paprika and cayenne and cook for 2 minutes.

Add the carrots, stock and salt. Increase the heat to high and bring it to a boil, then reduce the heat to low, cover and simmer for 30 minutes.

Meanwhile, make the garlic chips: Heat the oil with the garlic slices in a single layer in a tiny pot (a sturdy 1-cup stainless-steal measuring cup is a good choice) or a small skillet over medium heat for 3 to 5 minutes, until the garlic is golden and slightly crisp. Remove the garlic from the oil using a slotted spoon and drain it on a plate lined with paper towels. Reserve the oil for finishing the soup.

Transfer the soup to a blender and blend until smooth. Return the soup to the saucepan, adjust the seasonings and stir in the lime juice.

Spoon into bowls and serve, sprinkled with parsley, if using, and topped with the garlic chips and a swirl of the garlic-flavored oil.

Recipe reprinted with permission: THE WHOLE BOWL, copyright 2015 by Rebecca Wood and Leda Scheintaub, Countryman Press.