Spiced Carrot Soup Topped Three Ways

Heat olive oil in a pot until warm.

Add chopped red onion and leek; sweat them in the olive oil.

Stir in chopped carrots, sweet potato, and white potato; mix well.

Add salt to help draw out moisture from the vegetables.

Sprinkle in turmeric, cumin, and curry powder; stir to coat the vegetables.

Cover the pot and let the vegetables sweat for about 7-8 minutes.

Chop garlic and add it to the pot along with grated ginger; cook until softened.

Pour in enough vegetable stock to cover the contents by 3/4 to 1 inch.

Simmer for about 35-40 minutes until vegetables are very soft.

Remove the star anise before pureeing the soup.

Puree the soup until velvety; adjust thickness with more vegetable stock if needed.

Taste the soup and add balsamic vinegar and petzi for balance.

Garnish with camata olive paste, a drizzle of olive oil, and parsley for the first serving.

For the second serving, add yogurt as a garnish.

For the third serving, top with feta cheese.

Equipment Needed

Dietary

Allergens