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.
