This is another quick, easy & healthy favorite from Cartagena, although we do serve a carrot and rose petal version of this delicious soup in Marrakech. Noted for its unique flavor and antioxidant properties, the ginger in this recipe meshes well with the sweetness of the carrots and ads flavorful kick!
You can prepare a large batch of this soup – freeze & reheat on the stove top when ready to eat!
Ingredients:
1 tbsp. olive oil
2 pounds carrots, peeled and sliced
½ large onion, chopped
2 garlic cloves, minced
1 small ginger root, peeled and minced
2 cups water or low-sodium chicken broth
2 tbsp. of brown sugar
Toasted pumpkin seeds for garnish
Directions:
1. Steam the carrots in a large pot until tender for 25 to 30 minutes.
2. Remove from the heat and let cool for 10 minutes.
3. While the carrots cook, heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger, stirring frequently for 6 to 8 minutes, or until everything is soft but not browned.
4. Transfer the carrots to a food processor or blender and add the garlic-ginger mixture. Blend for two to three minutes until smooth.
5. Return to the large saucepan and add 2 tablespoons of brown sugar to sweeten to taste.
6. Top with toasted pumpkin seeds.
7. Serve immediately & Enjoy!
