Gingery Carrot and Wild Rice Soup
Servings
10cups
Servings
10cups
Ingredients
  • 1 Tbsp grapeseed oil
  • 1 1/2tsp cumin seeds
  • 1 1/2tsp black or brown mustard seeds
  • 1 small onionpeeled and chopped
  • 1inch piece gingerrootpeeled and minced
  • 2 garlic clovesminced
  • 1 1/2lbs fresh baby carrotspeeled and coarsely chopped, about 5 cups
  • 1tsp turmeric
  • 1tsp ground cumin
  • 1tsp kosher salt
  • 1/4tsp white pepper
  • 8cups vegetable broth
  • 1 1/2cups cooked wild rice
  • 1tsp cider vinegar
  • Optional garnishes: chopped toasted hazelnutschopped cilantro, and orange zest
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.