Soup’ed Up: Cold Vegetarian Apple, Carrot, and Ginger Soup with Cashew Dukkah

Posted by Dani (@dani_sunario), Melbourne.

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I may be known around these parts as a bit salt fiend, but little do most of you know that I am also a MASSIVE juice fiend. Freshly squeezed apple, carrot, and ginger juice is my kind of liquid gold. Sometimes, I even like to add a little celery juice to the combo to mix it up.

Clearly I like to live my life on the edge.*

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The idea for this soup sprang from two things: my love of the delicious juice, and the catchy soup crimp from The Mighty Boosh. That particular “carrot and cor-i-an-der” line is probably my favourite moment of the entire television series.

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The homemade yoghurt was friend-gifted and oh, so delicious. Thanks Patsy!

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This soup is cheap, easy, gluten-free, and vegan friendly (if you leave out the yoghurt, obviously). You can serve it hot in the winter and cold in the summer – either way it will become your go-to/let’s-make-something-super-delicious-from-the-leftover-bits-at-the-bottom-of-the-fridge recipe!

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The vegetable stock used was homemade from leftover veggie scraps that I stash away over time in a snap-lock bag in the freezer. When you’ve accumulated enough, make a stockpile (hahaha, iknowi’msosorry) and freeze smaller quantities for later use.

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Carrot, Apple and Ginger Soup with Cashew Dukkah and Homemade Yoghurt
(Serves 4)

For the soup:
1 Brown Onion
4 Carrots, peeled and cut into large chunks
4 stalks Celery, in large chunks
2 Apples (I used Granny Smith apples), peeled, cored, and in large chunks
1 large knob of Ginger (I like a lot of ginger, but use to taste)
1/2 teaspoon freshly grated nutmeg
1 litre Vegetable stock
250mL water
Yoghurt and Mint, to serve

For the Dukkah:
150g raw cashew nuts
1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoons sesame seeds
1 teaspoon sea salt flakes
1 teaspoon freshly ground pepper

In a large pot, cook onions in a little olive oil until translucent and fragrant. Add carrots, apples, ginger, and celery and mix with the onions. Cover with stock and water, and let it gently simmer until vegetables are softened. Season with nutmeg, salt and pepper to taste.

In a separate pan, toast the seeds and nuts for the dukkah. You may have to do the nuts separately as they take longer than the seeds, and you don’t want them to burn. Woah guy, let’s not get too crazy all up in here.

Using a mortar and pestle, pound ingredients until crushed and combined well.

Using a handheld blender, process soup until desired consistency. You could also do this using a blender by transferring the soup into the blender jug in small batches.

Serve the soup (I served mine chilled) with yoghurt, dukkah, fresh mint sprigs, and at least four episodes of The Boosh.

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* Adding celery juice to the mix only makes you almost as edgy as a satsuma.

**Disclaimer: The crimp is ridiculously catchy and can get irritating to everyone involved. Everyone will hate you if it gets stuck in your head. It is probably also best that you don’t fall asleep to The Boosh. You will have very odd dreams. It will not end well. Don’t do it.

2 thoughts on “Soup’ed Up: Cold Vegetarian Apple, Carrot, and Ginger Soup with Cashew Dukkah

  1. Sounds so yum! I cannot wait to try and attempt to make this.. Although I doubt it will be as delicious or even have half the appeal as yours :)

  2. Pingback: Oven roasted carrot-apple soup | Strudel & Cream

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