Gingery Carrot and Wild Rice Soup

Fresh baby carrots are beginning to surface this month. They’re especially delicious eaten fresh from the garden. However, if you’re looking to sip a soothing bowl with healing spices, this Gingery Carrot and Wild Rice Soup really delivers. We added nutty-tasting wild rice to up the protein quotient along with added fiber, potassium, and zinc.

Cooking wild rice is easy!

Rinse 1 cup rice thoroughly under cold running water. Then simmer, covered, in saucepan with 3 cups water or stock and a generous pinch of salt. Check after 40 minutes. As grains begin to split, rice is done. You want rice to have a little body and not be mushy. Drain well and use in soups and stir-fries. 1 cup dry = 3 1/2 cups cooked.

Gingery Carrot and Wild Rice Soup

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Course

Appetizers and Openers

Servings

10 cups

Print Recipe

Ingredients

• 1 Tbsp grapeseed oil
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp black or brown mustard seeds
• 1 small onion peeled and chopped
• 1 inch piece gingerroot peeled and minced
• 2 garlic cloves minced
• 1 1/2 lbs fresh baby carrots peeled and coarsely chopped, about 5 cups
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/4 tsp white pepper
• 8 cups vegetable broth
• 1 1/2 cups cooked wild rice
• 1 tsp cider vinegar
• Optional garnishes: chopped toasted hazelnuts chopped cilantro, and orange zest

Ingredients 1 Tbsp grapeseed oil 1 1/2 tsp cumin seeds 1 1/2 tsp black or brown mustard seeds 1 small onion peeled and chopped 1 inch piece gingerroot peeled and minced 2 garlic cloves minced 1 1/2 lbs fresh baby carrots peeled and coarsely chopped, about 5 cups 1 tsp turmeric 1 tsp ground cumin 1 tsp kosher salt 1/4 tsp white pepper 8 cups vegetable broth 1 1/2 cups cooked wild rice 1 tsp cider vinegar Optional garnishes: chopped toasted hazelnuts chopped cilantro, and orange zest

Course Appetizers and Openers Servings 10 cups Print Recipe

Instructions

1. In large, heavy saucepan, heat oil. Add cumin and mustard seeds, and sauté until they begin to pop, about 1 minute. Add onion, gingerroot, and garlic, and sauté until onion is soft and clear, about 2 minutes. Do not brown. Add a splash of water, if needed, to prevent it from sticking. Add carrots and remaining seasonings and stir in. Then add broth and bring to a gentle boil. Cover and simmer for 15 minutes or until carrots are tender. Remove from heat.
2. With hand-held immersion blender or in food processor, purée soup until creamy. Return to saucepan. Stir in 1 cup cooked wild rice and cider vinegar and heat through. Add more seasonings, to taste. To serve, ladle into bowl and garnish with remaining wild rice and optional garnishes.