Spiced Carrot Soup



2 Tablespoon - Grapeseed oil
1 - Large white onion
1.25 Pound - Carrots, peeled and chopped
3.75 Cup - Low sodium chicken or vegetable stock
1 Cup - Peeled and diced spartan apples, plus an extra half apple, finely diced, for garnish
2 Teaspoon - Freshly grated ginger
0.5 Cup - Apple cider or apple juice
0.25 Teaspoon - Ground allspice
1 Cup - Almond milk, to garnish
1 - Fresh mint, to garnish
1 - Almond milk
1 Cup - Raw almonds
2.5 Cup - Water, plus extra for soaking


1. In large saucepan, heat oil over mediumhigh heat. Add onion and sauté until translucent. Stir in carrots, broth, apples and ginger and bring to a boil. Cover, reduce heat to low and allow soup to simmer until carrots are tender. Purée in batches in a blender before returning to saucepan. Whisk in apple cider and allspice. Season with salt to taste. Set aside and keep warm.

2. In a small saucepan, warm 1 cup (250 ml) Almond Milk until steaming and remove from heat. Using a milk frother, froth until foamy and doubled in volume. To serve, garnish with a dollop of almond foam. Top with diced apples and freshly torn mint and serve immediately.

3. ALMOND MILK: Place almonds in a lidded container and cover with water, refrigerate overnight. Drain and rinse almonds well before placing in a blender. Add water and blend until almonds have been finely broken down and liquid appears milky. Line a fine mesh strainer with cheesecloth, and place over a large bowl. Gather up cheesecloth to squeeze out excess liquid. Refrigerate until ready to use. Can keep up to 2 days.

No of servings: Serves 6 to 8

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