by AntoniaJames
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AntoniaJames's Notes:
Expand2 tablespoons ghee, divided Ask a question about this ingredient
Salt Ask a question about this ingredient
1 cup peeled and diced red or white potato Ask a question about this ingredient
2 large bay leaves Ask a question about this ingredient
1 large cinnamon stick Ask a question about this ingredient
2 cloves garlic, coarsely chopped Ask a question about this ingredient
1 ½ tablespoon fresh ginger, finely chopped Ask a question about this ingredient
¼ - ½ teaspoon freshly ground cardamom (See note below.) Ask a question about this ingredient
¼ teaspoon ground coriander Ask a question about this ingredient
1 heaping teaspoon fresh thyme leaves Ask a question about this ingredient
5 cups vegetable broth (or good homemade chicken broth, if not making it vegan) Ask a question about this ingredient
2 ½ pounds carrots, peeled, trimmed and cut into ½ inch slices Ask a question about this ingredient
2/3 cup masoor dal or red lentils (optional) Ask a question about this ingredient
1 small Granny Smith or other very tart apple, peeled and cut into ½ inch dice Ask a question about this ingredient
3 tablespoons almond butter Ask a question about this ingredient
¼ cup coarsely chopped toasted almonds Ask a question about this ingredient
Black pepper or pink peppercorns, to taste Ask a question about this ingredient
Gently sauté the onion in the ghee with a pinch of salt in a heavy soup pot over medium heat. Add the potato, cinnamon stick and bay leaves and stir well. When the onion begins to soften, add the ginger, garlic and ground spices and continue to cook for another minute.
Ask a question about this stepAdd two cups of stock and simmer for about five minutes. Add another two cups of stock, the carrots, and the fresh thyme. If you are using dal, add it, along with 1 1/3 cups of water.
Ask a question about this stepSimmer until the carrots are just tender, adding more stock if the mixture seems to be drying out. (This is more likely to happen if you are using dal.)
Ask a question about this stepAdd the apple dice, stir in the almond butter, and check for salt and correct, if necessary.
Ask a question about this stepCover the pot and allow it to sit for at least one hour off the heat. Check for salt, and to see if there is enough cardamom, and add more if necessary. (But see the note below in Step 13, please.)
Ask a question about this stepGently warm the ghee and stir into the chopped almonds.
Ask a question about this stepRemove the bay leaves and the cinnamon stick. Puree the soup in a blender, adding more stock or water if necessary to achieve the desired consistency.
Ask a question about this stepCheck for salt and correct. Add ground black pepper or pink peppercorns to taste.
Ask a question about this stepReturn the soup to the pot and heat until very warm.
Ask a question about this stepServe each bowl topped with a small spoonful of ghee-coated almonds.
Ask a question about this stepEnjoy!!
Ask a question about this stepN.B. If nut allergies are a problem, the almond butter and chopped almonds can be omitted Stir in some full fat Greek yogurt or creme fraiche instead, and top with a dollop of yogurt to which a touch of salt and some finely chopped cilantro and a tiny bit of grated lemon zest has been added.
Ask a question about this stepAlso, about the amount of cardamom to use . . . . there is a huge variation in the punch that cardamom packs, depending on how recently it's been ground, and how fresh the pods are, and how coarsely or finely the seed are crushed or ground. It's easy to overdo cardamom, especially in a soup like this. Use much less if you have just ground or crushed the seeds. I have you test it after letting it sit for an hour. Remember, though, that pureeing the carrots will reduce the brilliance of the cardamom you taste in the broth. But go easy, please, to avoid having the cardamom overwhelm the other flavors. ;o)
Ask a question about this stepThis sounds absolutely delicious! Love the apple and carrot thing. I have never made vegetable stock (!! ? !!) would you post that as well?
Thanks! Vegetable stock (I never make it the same way twice): In this case, I scrubbed the carrots for the soup well and put all the peels and tips/end pieces into a pot with two quarts of water and the first layer of onion (not great texture but fine for flavor) and the end piece that isn't the root end (can't remember what they call it), the tops of three large leeks (washed well, leftover from another meal, saved for this), a couple of gnarly joints from celery stalks (the place near the top that doesn't chop nicely), two bay leaves, and about a dozen parsley stems. Brought it to a boil then simmered (a hard, somewhat rumbling simmer just short of a boil) for 45 minutes and not a minute more, then drained immediately. You do that because the plant cells degrade and then absorb the stock. Yes, some people would frown or scoff and call it garbage or compost stock, but it turned out positively delicious and was perfect for this soup. ;o)
Thanks, I hope you do! Please note that I added some more instructions about the amount of cardamom to use. I, for one, find cardamom to be incredibly tricky. It's easy to overdo it, and then not reversible if that happens. ;o)
 Cardamom Carrot Soup){kind=link}
Thanks for including the nut substitutions as my son has nut allergies!