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–+ servings

Carrot Ginger Soup with Hazelnut Sage Gremolata

Serving Size: 10 people
Enjoy this delicious carrot soup with a touch of ginger and gremolata.

Recipe by: Syd Bailey

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook20
Passive0
Total Time45 minutes
Recipe Serving Size10 people

Cooking Tools Required

5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

For the Soup

  • 4 pound carrot peeled and chopped or peeled mini carrots chopped
  • 1 1/2 cup red onion chopped
  • 1/4 cup coconut oil
  • 2 tablespoon fresh ginger minced
  • 1/4 cup honey leave out for vegan
  • 1 teaspoon ground nutmeg
  • 1 tablespoon sherry vinegar or apple cider vinegar
  • 8 cup cashew milk
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

For the Gremolata

  • 1/2 cup hazelnuts chopped and toasted
  • 1/2 cup sage
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey leave out for vegan
  • 2 dash sherry vinegar
  • 1 cup Italian parsley

Instructions

For the Soup

  • Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.

For the Gremolata

  • Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency
Reheating Instructions
Heat in saucepan over medium low heat until warmed through

Nutrition

Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg