Gingery Carrot and Wild Rice Soup
Warm Up with Gingery Carrot and Wild Rice Soup: A Flavorful & Nutritious Delight!
As the days get shorter and the evenings cooler, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. Today, we’re sharing a recipe for Gingery Carrot and Wild Rice Soup that’s not only incredibly delicious but also packed with nutrients. This soup is a beautiful blend of sweet carrots, earthy wild rice, and a warming kick of ginger and spices. It’s perfect for a light lunch, a cozy dinner, or even a healthy make-ahead meal.
Why You’ll Love This Soup:
- Flavorful & Aromatic: The combination of ginger, cumin, and mustard seeds creates a complex and inviting flavor profile.
- Nutrient-Rich: Carrots are a fantastic source of beta-carotene, and wild rice provides fiber and protein.
- Easy to Make: This soup comes together in just under 30 minutes, making it perfect for busy weeknights.
- Versatile: Feel free to adjust the spices to your liking or add other vegetables like sweet potato or parsnip.
What Makes This Soup Special?
We’ve taken a classic carrot soup and elevated it with a vibrant spice blend and the delightful texture of wild rice. The cider vinegar adds a touch of brightness, balancing the sweetness of the carrots. And the optional garnishes – toasted hazelnuts, cilantro, and orange zest – add a beautiful finishing touch.
Tips for the Best Soup:
- Toast the Seeds: Don’t skip toasting the cumin and mustard seeds! This step unlocks their full flavor potential.
- Fresh Ginger is Key: Using fresh gingerroot makes a huge difference in the overall flavor.
- Simmer, Don’t Boil: Simmering the soup allows the flavors to meld together beautifully.
- Adjust the Consistency: If you prefer a creamier soup, you can blend a portion of it before serving.
Frequently Asked Questions:
Q: Can I use brown rice instead of wild rice?
A: While you can, wild rice has a unique texture and flavor that really complements the other ingredients. Brown rice will work in a pinch, but the soup won’t be quite the same.
Q: Is this soup vegan/vegetarian?
A: Yes! This recipe is naturally vegan and vegetarian.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What are some other garnishes I could use?
A: Pumpkin seeds, a swirl of coconut milk, or a dollop of plain yogurt would all be delicious.
We hope you enjoy this Gingery Carrot and Wild Rice Soup as much as we do! It’s a comforting, healthy, and flavorful meal that’s perfect for any time of year.
Gingery Carrot and Wild Rice Soup
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 gingerroot, peeled and minced
- 2 cloves garlic, minced
- 1 1/2 lbs fresh baby carrots, peeled and coarsely chopped
- 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
- to taste chopped toasted hazelnuts Optional garnish
- to taste chopped cilantro Optional garnish
- to taste orange zest Optional garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add cumin and mustard seeds and cook for 1 minute, until fragrant.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add carrots, turmeric, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until carrots are tender.
- Stir in cooked wild rice and cider vinegar.
- Serve hot, garnished with chopped hazelnuts, cilantro, and orange zest, if desired.
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