Creamy Jerusalem Artichoke & Carrot Soup
(Vegan & Gluten Free)
This soup is thick, creamy and very filling! Plus it has the added benefits of a few superfoods thrown in as well.
It's a great way to use up Jerusalem Artichokes, that you will no doubt have an abundance of if you are growing them yourself, and like most of my favourite recipes, it’s pretty simple to make with nothing too fussy needed.
If we don't devour it straight away, I sometimes use it as a base to make a curry too. I just add veggies or tofu to an oiled frying pan, cook them off a little, add curry power and extra chilli to taste, add some soup, cook it all through and serve over rice. Very versatile... and it's Vegan & Gluten free!
I buy ginger and turmeric fresh, then I freeze it straight. This way it keeps for ages and is really easy to grate straight from the freezer to add to your cooking.
If I haven't got any stock water saved (I only use cubes or powder if I really need to) I just use plain water and add a little more seasoning instead.
This recipe only needs half a can of coconut milk, so I normally freeze the other half and save it for the next time I make this soup. The soup itself freezes well too..... if you don't eat it all up straight away!
Ingredients:
1 tsp Coconut (or other) Oil
1 Brown onion, large (Roughly diced)
4 Jerusalem artichokes, medium (peeled & sliced)
1 small finger, Fresh Ginger (grated)
2 Carrots, large (sliced)
3 cloves Garlic (pressed or diced)
½ can Coconut Milk
2-3 cups Vegetable stock or Water
Salt & Pepper to taste
Optional:
1/2 Lime, Juice of
Chilli flakes (or fresh), to taste
½ finger, Fresh Turmeric, grated
Method:
Warm the oil in a large soup pan.
Add the onion and sauté for 2-3 minutes over a medium heat until slightly softened.
Add artichokes and ginger, then carrot and garlic, stirring between each addition - cook for a couple of minutes. If using, add the chilli and turmeric here.
Next add the stock or water – I add just enough water to cover everything, I rather go lesser at this stage because if the soup is too thick at the end you can always thin it with a little more water, but you can't take it back out!!
Pop a lid on and bring to the boil, turn to a low heat and simmer for about 20 minutes, or until all the veggies are nicely soft.
I like to let the soup cool for a few mins before I blend. I prefer using a stick blender as I find it easiest, but use whatever you have available – You can even use a good potato masher if you're feeling strong, if you like a more rustic soup or if you don't have access to electrical appliances.
Blend or mash until smooth, then add the coconut milk and lime juice (if using) and mix or blend a little more until it all comes together nicely.
When you are ready to eat, heat the soup through and we serve it with fresh chewy sourdough bread.
ENJOY ✌️🌿
