2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 tablespoon garlic, minced
3 pounds carrots, cut into 1-inch pieces
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon Aleppo pepper
1/2 teaspoon saffron threads
6 cups vegetable stock, plus more if needed
2 1/2 teaspoons Meyer lemon zest
1 tablespoon freshly squeezed Meyer lemon juice, plus more if needed
1 tablespoon lavender honey
kosher salt to taste
freshly ground pepper to taste
- Heat the olive oil in a soup pot over medium heat, then add the onion, garlic and a pinch of salt and sauté until golden, about 4 minutes. Stir in the carrots, cumin, coriander, cinnamon, Aleppo pepper, saffron and 1/4 teaspoon salt and sauté until well combined.
- Pour in 1/2 cup of the broth and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups of broth and another ¼ teaspoon salt and cook until the carrots are tender, about 20 minutes.
- Put the lemon zest in a blender. Puree the soup in batches in the blender until very smooth, each time adding the cooking liquid first and then the carrot mixture. If needed, add additional broth to reach the desired thickness.
- Return the soup to the pot over low heat, stir in the lemon juice and honey and gently reheat. Taste. You may want to add another squeeze of lemon, a pinch or two of salt, or a drizzle of honey.
- Garnish with radish pickles and lemon oil.
Recipe courtesy Chef Ricky Moore. Read more about his event series, the Green Book Supper Club, which featured this recipe.
“Green Book Supper Club Takes Diners on a Cultural Journey.”
Photo credit: Matt Hoffman