Beauty Elixir: Illuminating Cream Soup with Roasted Carrots, Turmeric, and Ginger - photo 1
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Beauty Elixir: Illuminating Cream Soup with Roasted Carrots, Turmeric, and Ginger

Vegan Pikantne Soups Vegan dishes Vegetarian Dishes 70 min Easy 17 wyświetleń ~16.12 PLN - (0)
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Description

This is not an ordinary soup; it is a true 'food cosmetic' enclosed in a bowl. Velvety roasted carrot cream is a culinary response to the needs of our skin, inspired by knowledge of natural nourishing ingredients. Roasting the carrots instead of traditional boiling brings out their deep, natural sweetness and caramel undertone. The addition of warming ginger and anti-inflammatory turmeric creates a composition that not only delights the palate but also supports the body from within. Coconut milk gives the dish a silky smoothness and an exotic note, while lemon juice perfectly balances the flavors. Its intensely orange color, achieved naturally through beta-carotene and curcumin, is a visual promise of health and vitality. Perfect as a light, rejuvenating lunch, an elegant appetizer at a gathering, or simply a warm, comforting meal on a cooler day. Serve it to nourish both body and soul.

Ingredients (13)

Servings:
4
  • Carrot 10 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Extra virgin olive oil 0.2 łyżek
  • Vegetable broth 1000 ml
  • Full-fat coconut milk 200 ml
  • Lemon juice 15 ml
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Kurkuma w proszku 1.7 łyżeczki
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
  • Fresh cilantro 15 g
💰 Szacowany koszt dania: ~16.12 PLN (4.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (preferably with the convection function). Wash the carrots thoroughly, scrubbing them with a brush under running water, and dry them with a paper towel. You don't need to peel them if they have thin, nice skin – that's where most of the vitamins are hidden. Cut off the tough ends and slice the carrots into smaller, roughly equal pieces, e.g., into slices about 2-3 cm thick or into sticks. The smaller the pieces, the faster they will bake.

Ingredients: Carrot
Use a large baking tray lined with parchment paper. This will prevent the vegetables from sticking to the tray, and cleaning will be much easier. Cutting into even pieces is important as it will ensure that they all cook at the same time.
2

Transfer the chopped carrots to a large bowl. Add 2 tablespoons (30g) of olive oil, half of the prepared salt (about 2-3 pinches), and freshly ground pepper. Mix thoroughly with your hands, ensuring that each piece of carrot is evenly coated with a thin layer of oil and seasoning. Then, spread the carrots in a single layer on the prepared baking sheet.

Ingredients: Carrot, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
It is crucial not to place the vegetables too tightly on the baking sheet. If they overlap, they will start to steam and cook instead of roasting. They need space for the hot air to circulate around them, which will allow them to caramelize. If necessary, use two baking sheets.
3

Place the tray with carrots in the preheated oven and bake for about 30-40 minutes. Halfway through baking, after about 15-20 minutes, open the oven and stir the carrots with a spatula to ensure they brown evenly. The vegetables are ready when they become tender (you can check this by piercing the largest piece with a fork – it should go in easily) and slightly browned at the edges. Roasting brings out the natural sweetness of the carrots.

Every oven is different, so keep an eye on the carrots, especially towards the end of baking. The goal is to achieve tenderness and caramelization, not burning. The roasted carrots will have a much more intense and sweeter flavor than those boiled in water.

Cooking the soup

4

While the carrots are baking, prepare the rest of the aromatic ingredients. Peel the onion and chop it into small cubes. Peel the garlic and finely chop it with a knife or press it through a garlic press. Peel the ginger root (the easiest and most economical way to do this is with the edge of a small spoon, scraping the skin off) and grate it on a fine grater.

Ingredients: Onion, Garlic, Fresh ginger
Use a sharp knife to cut the onion to avoid excessive tearing. A small citrus grater (known as a zester) is perfect for grating ginger, as it will produce a very fine, aromatic paste.
5

In a large pot with a thick bottom (about 3-4 liters capacity), heat the remaining tablespoon of olive oil (15g) over medium heat. Add the chopped onion and sauté, stirring occasionally with a wooden spoon, for about 5-7 minutes, until it becomes translucent, soft, and slightly clear. Then add the minced garlic and grated ginger, and sauté everything together for another minute, stirring constantly, until they release an intense, beautiful aroma.

Ingredients: Extra virgin olive oil, Onion, Garlic, Fresh ginger
Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the entire soup. One minute of frying over medium heat is enough to release its aroma. A pot with a thick bottom prevents burning and distributes heat evenly.
6

In the pot with sautéed onion, garlic, and ginger, add turmeric powder and a pinch of freshly ground pepper. Stir vigorously and heat for about 30 seconds – this is an important step that activates the compounds in the spices and deepens their flavor and color. Then, carefully add the roasted carrots straight from the baking tray. Pour in the hot vegetable broth. Mix everything and bring to a boil over higher heat.

Ingredients: Kurkuma w proszku, Pieprz czarny świeżo mielony, Carrot, Vegetable broth
Heating dry spices in fat ('blooming') is a key culinary technique that brings out their full aroma. Make sure the broth is hot – this will help the soup come to a boil faster and shorten the entire cooking process.
7

When the soup starts to boil vigorously, immediately reduce the heat to the minimum, so that it only simmers gently. Cover the pot with a lid, leaving a small gap, and cook on low heat for about 15 minutes. This step will allow all the flavors – the sweetness of the carrot, the spiciness of the ginger, and the depth of the broth – to blend together harmoniously.

Gentle cooking over low heat is much better than a vigorous boil. This allows the flavors to develop slowly and harmoniously, and the vegetables do not lose their valuable nutrients.

Final touches

8

Remove the pot from the heat. Now it's time to blend the soup into a perfectly smooth cream. You can do this in two ways: using an immersion blender (also known as a hand blender) directly in the pot, or by pouring the soup in batches into a countertop blender. Blend for 2-3 minutes, moving the blender up and down, until you achieve a velvety, uniform consistency without any lumps.

If you are using a blender, exercise caution! Never fill the jar to the brim with hot soup (maximum halfway full). Remove the small plug in the lid and cover the opening with a folded kitchen towel. This will allow steam to escape safely and prevent pressure from building up that could 'pop' the lid off.
9

Place the pot with the blended soup back on low heat. Pour in the coconut milk and freshly squeezed lemon juice. Add the remaining salt. Gently heat, stirring constantly, for 2-3 minutes until the soup is hot. Very important: do not bring it to a boil again to prevent the coconut milk from curdling. Finally, taste the soup and adjust the seasoning if necessary – you may want to add more salt or lemon juice for better balance.

Ingredients: Full-fat coconut milk, Lemon juice, Sea salt
Full-fat coconut milk is less prone to curdling than the light version. Adding lemon juice at the very end of the cooking process will preserve its fresh aroma and valuable vitamins that are sensitive to high temperatures.
10

Pour the hot soup into bowls. If you are using optional ingredients, now is the time for decoration. Additionally, you can sprinkle each serving with toasted pumpkin seeds for crunch and garnish with fresh cilantro leaves for freshness and color. Serve immediately, enjoying its flavor and properties.

Ingredients: Pumpkin seeds, Fresh cilantro
To quickly toast pumpkin seeds, place them in a dry, heated pan and toast over medium heat for 2-3 minutes, shaking the pan until they start to 'pop' and lightly brown. Be careful not to burn them, as they will become bitter.

Fun Fact

💡

Carrots were not always orange! Originally, purple, white, and yellow varieties were cultivated. The orange carrot we know today, rich in beta-carotene, was popularized only in the 17th century in the Netherlands, likely as a patriotic symbol associated with the ruling House of Orange-Nassau (Oranje-Nassau).

Best for

Lekki obiad Elegancka przystawka Kolacja w stylu wellness Danie na poprawę nastroju w chłodny dzień

Tips

🍽️ Serving

Serve the soup in deep bowls, preferably white or dark, which will beautifully highlight its intense orange color. For added creaminess and visual effect, you can make a swirl with the thick part of coconut milk on top and gently stir with a toothpick to create a pattern. The soup pairs wonderfully with crispy sourdough bread toast rubbed with garlic, or with warm naan bread.

🥡 Storage

Soup can be stored in an airtight container in the refrigerator for up to 3 days. With each passing day, its flavor will deepen even more. Reheat over low heat, avoiding boiling. It is also excellent for freezing (without additions such as seeds and herbs) – store in portioned containers in the freezer for up to 3 months.

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