Spicy Carrot Soup (Vegan)
Spices are inspired from the Caribbean mixture of American, African and Asian cuisine. Though I first tasted it on the menu of a fancy Italian restaurant in Berkeley, California, at the beginning of a summer vacation trip back east. The hint of curry comes from cardamom and turmeric. Allspice is Caribbean, and I picked up whole allspice berries from West Side Market in Cleveland, Ohio, on the same trip. Vegetable base is onion and carrot, with potato for thickening; all roots that keep well. Cooked during the vacation, and adjusted spices back home.
Spices are inspired from the Caribbean mixture of American, African and Asian cuisine. Though I first tasted it on the menu of a fancy Italian restaurant in Berkeley, California, at the beginning of a summer vacation trip back east. The hint of curry comes from cardamom and turmeric. Allspice is Caribbean, and I picked up whole allspice berries from West Side Market in Cleveland, Ohio, on the same trip. Vegetable base is onion and carrot, with potato for thickening; all roots that keep well. Cooked during the vacation, and adjusted spices back home.
- Carbohydrate 96.29073375 g
- Cholesterol 0 mg
- Fat 1.7783175 g
- Fiber 21.2379874482155 g
- Protein 10.44479875 g
- Saturated Fat 0.34583 g
- Serving Size 1 1 Serving (814g)
- Sodium 355.35125 mg
- Sugar 75.0527463017845 g
- Trans Fat 0.4673725 g
- Calories 417 calories
Step-by-step
- To grind whole spices: Remove cardamom seeds from pods, and grind allspice berries, black peppercorn and cardamon seeds. Set aside. This step can be done while browning onions, along with prepping the main ingredients.
- To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, carrot and potato, and simmer 10-15 min, adding water as necessary. Result should be soft vegetables. Puree in blender and return to pot. Add spices and continue simmer 30 min.
- Finish: Garnish with croutons and fresh parsley or cilantro.
Building the Aromatic Base
Onions require ten to twelve minutes of low-heat browning to caramelize naturally without scorching. Lower the burner temperature immediately once visible coloring appears to prevent bitter compounds from forming. Water splashes added incrementally during the carrot and potato simmer stage prevent sticking in thin-bottomed pots while softening root vegetables effectively.Grinding Whole Spices
Freshly cracked cardamom seeds and whole allspice berries release volatile oils superior to pre-ground equivalents. Extracting seeds from green pods requires splitting the hulls manually with a paring knife tip. Mortar and pestle friction pulverizes hard allspice berries completely when combined with a pinch of coarse black peppercorn to create traction.Textural Development
Potatoes act as a natural thickening agent through starch release during the pureeing phase. Blending cooked carrots and potatoes thoroughly yields a velvety consistency without requiring dairy additions. Simmering the blended mixture for thirty minutes post-puree allows the ground spices to fully saturate the vegetable emulsion.
