Best Ever Carrot, Ginger and Tomato Soup (vegan) / Najbolja ikad juha od mrkve, đumbira i rajčice (veganska)

I need to be completely honest with you and admit that I wasn’t sold on the concept of carrot ginger soup right away. But that was simply because I never tried any. However, once I finally decided to give this flavor combo a try, I was immediately sold. I’ve made a ton of variations of this soup ever since, but this one is definitely my ever favorite. For now, at least. 🙂

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INGREDIENTS:

(Yields 4 servings / 0.56 EUR per serving / 2.22 EUR for all)

3 tbsp coconut oil (0.20 EUR)

1 large onion (0.10 EUR)

4 carrots (0.40 EUR)

Thumb-sized piece of ginger (0.13 EUR)

4 garlic cloves (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp ground turmeric (0.07 EUR)

1 tbsp curry powder (0.13 EUR)

1 tbsp brown sugar (0.01 EUR)

2 cups tomato puree (0.67 EUR)

4 cups veggie broth (0.27 EUR)

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METHOD:

Peel, wash and chop up the onion and carrots. Mince ginger and garlic. Add the oil, onion and carrots to a pot on high heat and saute for 5-10 minutes to slightly caramelize. Add in minced ginger, garlic, salt, black pepper, red pepper flakes, turmeric and curry powder. Stir and cook for a minute or two until the spices are fragrant before adding in brown sugar, tomato puree and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes. Occasionally give it a stir and add in a splash of water if needed.

After 20 minutes remove from heat and pulse with an immersion blender. Taste and adjust seasonings and serve up. This soup also reheats great and tastes even better on the second day, so now you know what to meal prep.

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Moram biti iskrena sa vama i priznati da me koncept juhe od mrkve i đumbira isprva i nije baš oduševio. Doduše, razlog tome je bio što takvu juhu jednostavno nisam nikada imala prilike probati. Međutim, kada sam se napokon jednom odlučila isprobati tu kombinaciju okusa, juhica me odmah osvojila. Napravila sam do sada već bezbroj varijacija ove juhe, ali ova tu mi je definitivno najdraža. Barem za sada. 🙂

SASTOJCI:

(Za 4 porcije / 4,22 kn po porciji / 16,86 kn za sve)

3 žlice kokosovog ulja (1,50 kn)

1 veliki luk (0,75 kn)

4 mrkve (3,00 kn)

Komadić đumbira veličine palca (1,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica kurkume u prahu (0,50 kn)

1 žlica curry praha (1,00 kn)

1 žlica smeđeg šećera (0,10 kn)

2 šalice pasirane rajčice (5,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte luk i mrkve, a đumbir i češnjak naribajte. Kokosovo ulje, luk i mrkve stavite u lonac na jaku vatru, pa dinstajte 5-10 minuta da se blago karameliziraju. Dodajte đumbir, češnjak, sol, papar, čili, kurkumu i curry prah. Promiješajte i kuhajte minutu-dvije, samo da začini zamiriše, prije nego što dodate šećer, pasiranu rajčicu i temeljac. Pustite da zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem 20-tak minuta. S vremena na vrijeme promiješajte, a prema potrebi dodajte još malo vode.

Nakon 20 minuta maknite juhu sa vatre i propulsirajte ju štapnim mikserom. Kušajte i prilagodite začine, te poslužite. Ova juhica se također i super podgrijava, a meni je još i finija idući dan, tako da sada znate što si trebate skuhati za sutra.

Best Ever Carrot, Ginger and Tomato Soup (vegan) / Najbolja ikad juha od mrkve, đumbira i rajčice (veganska)

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