Today’s soup is a marvellous fusion of two nutritious root vegetables – Jerusalem artichokes and carrots. It’s the more sophisticated sibling of the pumpkin soup – nutty and savoury with a more complex flavour. This soup is a perfect light meal in itself or can be served as a dish in a two-course dinner.
Ingredients
- 1 brown onion diced
- 1 teaspoon ghee or coconut oil
- 2 slices of fresh ginger diced
- 3 medium Jerusalem artichokes peeled and diced
- 1 large carrot peeled and diced
- 2 cloves garlic diced
- Zest of 1/2 lime
- 2 cups vegetable stock
- 1 tablespoon fish sauce Omit or replace with miso for vegetarian
- Juice of 1/2 lime
- 3 tablespoons coconut cream
For garnish
- 2 tablespoons olive oil
- 1 small Jerusalem artichoke peeled and thinly sliced
- 1/2 small carrot peeled and thinly sliced
- Zest of 1/2 lime
Instructions
- Add onion and ghee or coconut oil to a medium saucepan and heat over medium heat. Add the onion and sauté for 2-3 minutes until slightly softened.
- Add ginger and artichokes, and stir through. Add carrot, garlic, lime zest and stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring to a boil, turn to medium-low and cook, covered, for 15-20 minutes, until vegetables have softened.
- Transfer the soup to a blender or a food processor. Process until smooth, then add coconut cream and whiz a few times to combine.
- Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot slices and cook for a minute and a half on each side until slightly golden. Serve soup in bowls topped with a few carrot and artichoke slices and some freshly grated lime zest.
Nutrition
Calories: 471kcal | Carbohydrates: 61g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 1694mg | Potassium: 1458mg | Fiber: 7g | Sugar: 32g | Vitamin A: 8662IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 10mg
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