Perfect carrot soup

I’m not going to lie, this recipe changes every time based on what I have available. Don’t be afraid to improvise! The key trick here is to cook your onions really low and slow– this helps build flavor.

Serves 6

  • Olive oil for sauteing
  • 1 onion- chopped
  • 2 small leeks, heads removed and sliced thinly in rings
  • 3 cloves of garlic, rough chopped
  • 1 inch ginger, minced
  • 1-2 tbs spices of choice. I like berbere. 
  • 4 sunchokes, cut in half
  • 1 cup red lentils 
  • 7 large carrots 
  • 2.5+ quarts vegetable stock (homemade preferred)
  • 6 tbs of butter
  • Salt, and lots of it.

Equipment: large stock pot (at least 8 quarts), blender. 

  1. Heat up a large stock pot and add enough oil to coat the bottom
  2. On medium heat, add the onions. Saute for a minute and then turn the heat down to low. Continue to saute for 10-15 minutes, until the onions are brown and caramelized. Stir regularly to avoid burning. Season with salt. 
  3. Add the leeks, garlic, and ginger and continue to saute, on medium low, for about 7 minutes. Season with salt. 
  4. Add your spices and lentils and more oil if the pan feels dry. Saute together for 3-4 minutes. Add water if the spices start to burn. 
  5. Add the sunchokes and stock and bring to a boil. 
  6. Simmer until the lentils and vegetables are borderline mushy. Let cool. 
  7. Transfer to a blender and add the butter, puree until very smooth. Taste and season with salt and pepper. I usually add quite a bit of salt at this stage. Just keep tasting until you have it right. 
  8. Heat and serve! 

I like to make this and eat the leftovers for lunches throughout the week.