We're eating vegan for 30 days and yesterday (day 3) I made the MOST amazing Carrot Basil Soup! It was so satisfying, I know you'll love it too. We both went back for seconds and Cliff woke up talking about eating it for lunch again today! Now that's a good soup endorsement! This basil was our first harvest from the garden! I was so proud to walk outside snip off the pieces I needed and come in to rise and chop!
Carrot Basil Soup
- 1 large onion, chopped
- 5 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 8-10 carrots, chopped into 1 inch slices
- 1 potato peeled and cubed, I used 3 small potatoes
- 1 cup fresh basil, chopped
- 2 tsp sea salt
- 1/2 tsp dried lavender
- 1/2 - 1 tsp dried or fresh rosemary
- 1/2 cup dry toasted sunflower seeds for garnish (you could also use pumpkin seeds or pine nuts)
In a medium soup pot saute onions and garlic in the olive oil until onions are translucent. Meanwhile in a small pan, add sesame seeds to dry pan and put on med-low heat. Keep an eye on seeds stirring often so you don't burn them. They're ready when they turn golden in color (and they smell amazing). Back to your soup pot, add carrots, potato and just enough water to cover the veggies. Bring to a boil, reduce heat, cover and simmer for 20 - 30 minutes. After the 20- 30 mins. use immersion blender directly into pot to puree the soup, just enough to smooth out the soup but leaving some nice chunky pieces of potato and carrot. Stir in basil, garnish with sunflower seeds and enjoy!
*gluten-free *dairy-free *vegan
[recipe adapted from Hale Sofia Schatz]