Soups – I’ve made so many mistakes! Soups were not my specialty in the kitchen … In my repertoire of bigger blunders, the soups have a relevant quote.
Once, I thought that orange aroma would be great in a carrot soup, so I added a piece of orange zest while the vegetables baked, with the intention of pulling it out before blending. Can you guess what happened …? Yeah, I forgot! We endured a few days eating hot “orange juice” 🙁
I also had the phase of throwing everything I had in the fridge into the pot. They turned out to be soups with no definite taste and, as the girl who worked here at the time told me, “Like this, you will always eat the same soup!”. Well, I was definitely not an expert at birth.
Simple flavors: less is more
I have made a great effort to improve the soups and in the meantime, I have produced some worth mentioning.
The first major change was the simplification of the flavors. I continue to have a “common base” in all, it is inevitable. But I do not mix everything without thinking 😉
The second step came by inspiration from others and consists of finishing the soup with an acidic note – a little lemon juice, lime juice or even cider vinegar – after blending, when it no longer returns to the stove. I must say that it makes a lot of difference.
Refreshes and adds complexity to the flavor. And it has the added advantage of accentuating the alkalizing effect of the soup, according to some experts.
This particular soup was based on a recipe from Natasha Corrett adding, obviously, my soup base of choice consisting of onion, leek, and zucchini. But besides that, it’s basically just carrot and a hint of lime.
The temptation to mix other things was great, especially given the carrots I used were quite small and so I spent about 20 minutes peeling and cutting 1 kg of them. But I resisted and was rewarded by the clear taste of the end result.
Since I’m not obsessed with salt, I let the sweetness of the carrots shine through, which binds beautifully with the lime juice.
The soup is perfect for this winter season, an alkalizing reserve of vitamins. I also tried with the topping you see in the photo: a little plain coconut yogurt and a few mint leaves. But my kids preferred simple … it’s all a matter of taste.
Carrot And Lime Alkaline Soup
- 1 red onion, diced
- 1 leek carefully washed and cut into thin slices
- 1 zucchini, peeled and diced
- 1 garlic clove minced
- 1 teaspoon of coconut oil
- 1 kg of peeled and diced carrots (yes… it takes some time)
- 1 teaspoon of turmeric
- 1 teaspoon of grated ginger
- zest of 1 lime
- Juice of half a lime
- ½ teaspoon of pink salt
- 1 l of hot water
Start by preparing the vegetables as directed. There are many carrots …
Heat the coconut oil in a medium pot and add onion, leek, chopped garlic and zucchini. Let it stew for 2 or 3 minutes on medium heat.
Add the carrot, lower the heat and let it stew for another 5 minutes. Stir it at least once.
After 5 minutes, add the turmeric, ginger, lime zest and half of the hot water. Season with salt.
Increase the intensity of the heat until it boils. Let the vegetables cook well, for about 15 to 20 minutes.
When the carrots are nice and soft, blend the whole thing with a stick blender.
Use the remaining water to correct the consistency of the soup as you blend. In my case, I used about 800 cl in total and the soup became thick, as you see in the photo. If the weather was warmer, I would have preferred a thinner soup.
At the end, add the juice of half a lime and correct the seasoning with salt. I did not want to ruin the color of the soup by adding pepper (I only use black pepper), but if you can’t handle any pepper… then go for it!
Hope you like it…
See more recipes for soothing and alkaline soups on this Glow Chef page.
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