Gingery Carrot and Wild Rice Soup
Servings 10 cups
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
Instructions
- 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.
- 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.