Carrot Ginger Soup with Carrot Top Oil

My mind typically goes to gazpacho as it starts to warm up but I wanted to make something that has the comfort and depth of a winter soup but still feels seasonal and fresh. I found some of the prettiest looking baby carrots at the market and couldn’t pass them up. They have such an incredible gentle sweetness that I think goes so well with the flavors of a coconut curry.

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I did end up having a ton of carrot tops from this recipe so to extend their shelf life I made a carrot top oil. Herb oils are a great way to reduce waste and give left over ingredients a new life. To make the carrot top oil I blanched the carrot tops in salted boiling water, then immediately transferred them to an ice bath to keep their green color. Once cool, roughly chop the tops to make blending easier. Transfer to a blender and blend until smooth, about 3-4 minutes. For 1 cup of chopped herbs I typically use 2.5-3 cups of oil. Use whatever oil you like, but keep in mind a more neutral oil will help the herb flavor shine. Lastly, strain through a coffee filter or cheesecloth and store in the refrigerator, it will last at least a week.

• 1 pound baby carrots, washed and sliced into ¼ inch coins

• 2 large spring onion bottoms sliced

  * (you can save the green tops for another recipe or to garnish the soup)

• 8 ounces mixed cherry tomatoes

• ½ inch knob ginger, about 2 ounces

• 2 cloves garlic, mashed and sliced

• 1 cup coconut milk

• 2 tablespoons olive oil

• 1 teaspoon cumin seed

• 1 teaspoon coriander seed

• 1 teaspoon caraway seed

• 2 teaspoon turmeric powder

• salt to taste

1. In a dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the spring onion, ginger, coriander, cumin seed, caraway seeds, and turmeric powder, cook for 2-3 minutes to bloom the spices.

2. Add in the carrots and sauté, 5-6 minutes.

3. Add in the garlic and a pinch of salt. Cook for an additional minute or until garlic has softened.

4. Add in the coconut milk and bring the mixture to a simmer. Cover and cook until the carrots are soft, 10-15 minutes.

5. Transfer to a blender and blend with the tomatoes until smooth.

6. Season with more salt to taste and chill.

7. When ready to serve, garnish with a spoon of coconut milk and herb oil.