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Immune Boosting Carrot Soup with Cauliflower Croutons

Immune-Boosting Carrot Soup with Cauliflower Croutons

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x

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Ingredients

Immune Boosting Carrot Soup

  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion, peeled and diced
  • 5 cups carrots, peeled and chopped
  • 1 tbsp fresh ginger, peeled and diced
  • 2 tbsp garlic, peeled and diced
  • 2 tbsp white miso paste (I used this brand)
  • 1 tbsp orange juice
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/4 cup coconut cream
  • 2 tbsp orange zest
  • sea salt to taste

Cauliflower Croutons

  • 1 head of cauliflower (roughly 1 lb) chopped into bite-size florets
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1 tsp chipotle powder

Instructions

Immune Boosting Carrot Soup

  1. In a large pot, melt the olive oil over medium heat. Add the onion, fresh ginger and garlic and saute until fragrant and onion is translucent (about 5 minutes).
  2. In a small bowl, whisk the miso paste, orange juice, ground ginger and turmeric together.
  3. Add the miso mixture to the pot along with the carrots and vegetable broth. Add a bay leaf.
  4. Bring soup to a low boil over medium-high heat. Reduce the heat to medium-low and cover the pot with a lid slightly askew (to let the steam out).
  5. Allow soup to simmer for 20-30 minutes, or until carrots are tender. While soup is simmering, prepare the cauliflower croutons.
  6. Once soup has finished simmering, using a spoon to remove the bay leaf. Ladle the soup carefully into a blender (do this in batches and be careful! soup will be hot) and whirl away until smooth. Transfer blended soup back to the soup pot. Conversely, you may wish to use an immersion blender if you have it handy.
  7. Once soup is blended, turn heat to very low and add in coconut cream. Swirl in orange zest as well. Season with salt to taste.

Cauliflower Croutons

  1. Pre-heat the oven to 450 degrees F.
  2. Toss cauliflower florets with 2 tbsp olive oil, sea salt and chipotle powder.
  3. Line a baking sheet with parchment paper or tin foil and roast the cauliflower until tender and golden (about 20 minutes)
  4. Transfer to a serving bowl and top as “croutons” on the soup!

Assembly

  1. Ladle immune-boosting carrot soup into soup bowls and top with cauliflower croutons, microgreens, dashes of chili oil or other toppings of your choice. Enjoy!