Staying In: A Fortifying Carrot Soup Recipe from Electric Lemon

carrot soup, carrot soup recipe

Thanksgiving may look a little different this year, but that's all the more reason to treat yourself and the smaller group you are spending it with to a delicious dinner filled with special dishes. This layered and complex carrot soup recipe comes to us courtesy of Electric Lemon in Hudson Yards; read on for the full recipe and residents can cook alongside Chef Justin Bogle of Electric Lemon at a live demo on November 19. Visit the Related Connect app to register now.

Carrot Soup

 

∙ 5 cups Sliced Carrots (6 medium carrots)
∙ 1 cup Sliced Spanish Onion (1/2 of a medium onion)
∙ 6 ea Garlic Clove sliced
∙ 1 TBL Sliced Ginger
∙ 2 TBL Butter
∙ 1 TBL Vadouvan Spice Mix (Sub Madras Curry if Vadouvan is not available)
∙ ½ cup Coconut Milk
∙ 2 cups Water plus additional ¼ cup

Directions

 

1) Start by melting the butter with a ¼ cup of water in a medium size pot. Once the butter is melted add the carrot, ginger, garlic and onion. Lightly season the vegetables with salt and cover with the pot with a lid. Stir occasionally.

2) Once the vegetables are soft remove the lid and add the vadouvan spice. Continue to cook the mixture for another 5 minutes.

3) Now add the coconut milk and water and bring to a simmer. Simmer the ingredients for another 20 minutes.

4) Transfer the contents of the pot to a blender and puree until smooth. Adjust seasoning with salt and pass through a fine mesh sieve. Either serve immediately or chill and reserve for later use.

Ginger Simple Syrup

 

∙ ½ cup water
∙ ½ cup sugar
∙ ¼ cup ginger (if a juicer is not available, fresh ginger juice can be purchased at the grocery store)

Directions

 

Place the water and sugar in a small pot and bring to a boil. Remove the pot from the heat and chill over an ice bath. Once cool, whisk in the ginger juice. Reserve for later use.

Ginger yogurt

 

∙ 1 cup yogurt
∙ 3 TBL ginger syrup
∙ 1 ½ TBL lime juice
∙ Salt to taste

Directions

 

Combine ingredients in a bowl and whisk together. Adjust seasoning with salt. Store in airtight container.

To Plate

 

Heat 4 cups of soup and divide evenly between 4 warm soup bowls. Garnish the soup with a drizzle of the ginger yogurt and some fresh lime zest.

The Related Life is written and produced by the Related Life Editorial Team. Be sure to follow us on Facebook and Instagram for the latest events, news and announcements in your area, and tag us for a chance to be featured @therelatedlife and #therelatedlife.