Chilled Vegan Israeli Carrot Soup With Chewy Quinoa Topping

Creamy spicy vegan carrot soup

If you’re reading this post and wondering what the heck is an Israeli carrot, don’t worry, you’re not the only one. We had no idea such things existed until a couple of weeks ago, when we saw them at the market.

Israeli carrots are just like regular carrots, but slightly sweeter and well,  gigantic. Think carrots on steroids. No, seriously! These things are so big, they could be used as weapons!

Creamy spicy vegan carrot soup

Now whether they come from Israel or not, we don’t know, but they sure are delicious!

And perfect to satisfy my carrot “obsession”, which started when I was a chubby 8 year old trying to lose weight. Yep, I was awfully young when I  went on a diet for the first time. And not by choice, believe me. I loved food way too much back then to give up anything… But my doctor said I “had to”, so I pretty much had no choice.

That’s when carrots became my best friend. I remember my mom would shred pounds at a time and have them ready in the refrigerator for me to snack on whenever I was hungry. I would cover them with mustard or lemon juice and salt and done!

Maybe not the most appealing snack for an 8 year old, I know… But it worked for me. And at one point I ate some much of it, my skin started to literally turn orange.

Now fast forward 25 years… And still love them, even though I’m not on what you would call a “diet”. And  my skin still has a slight orange tint to it, but I’ll have to blame the lack of sunshine for that one!

In any case, whether you’re obsessed with carrots or just enjoy them occasionally, like any normal human being, I think you’ll find this soup light, refreshing and satisfying. Perfect to welcome the warm weather ( and bathing suit season ;) )

Enjoy!

Creamy spicy vegan carrot soup

5.0 from 2 reviews
Chilled Vegan Israeli Carrot Soup With Chewy Quinoa Topping
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Kosher / Vegan, gluten free
Serves: 2 quarts (8 cups)
Ingredients
  • 4 Israeli carrots, diced ( or 5½ cups diced regular carrots)
  • 4 cups unsweetened almond milk ( we use Silk Pure Almond)
  • 2 cups water
  • 1½ tsp cinnamon
  • 1 tsp sweet paprika
  • 1 tsp ground ginger
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper
  • Pinch of cayenne pepper (optional)
  • Quinoa Topping
  • 1½ tbsp coconut oil
  • ½ cup quinoa (yields approximately 1½ cups cooked)
  • 1½ tbsp brown sugar
  • ¼ tsp salt (or to taste)
Instructions
  1. In a large soup pot, combine diced carrots, 3 cups of almond milk, water, cinnamon, paprika, ginger, salt, black pepper and cayenne. Bring to a boil, reduce heat and simmer, covered until the carrots are tender, 15-20 minutes
  2. in the meantime, in a medium size sauce pan, bring water to a boil. Add a pinch of salt and quinoa. Reduce heat and cook for 8-10 minutes until tender, but not mushy. Drain well and set aside
  3. Once the carrots are tender, remove from heat and puree the soup using an immersion blender or a regular blender (*Note: if you're using a regular blender, let the carrots cool for at least 20 minutes)
  4. Puree until smooth, transfer the soup back to the soup pot and add the remaining cup of almond milk. Set aside to cool and refrigerate until ready to serve
  5. To prepare the topping, melt coconut oil in a large non stick skillet. Add quinoa, sugar and salt and cook at medium heat, stirring constantly with a wooden spoon until golden brown, 5-7 minutes. Use as garnish right before serving

 

Creamy spicy vegan carrot soup

 

 

 

 

 

 

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37 Responses to Chilled Vegan Israeli Carrot Soup With Chewy Quinoa Topping

  1. Rocky May 13, 2013 at 5:52 pm #

    Wow!!!! These ARE huge carrots…I’ve never seen something so big! I also have a carrot obsession, especially with your delicious homemade hummus recipe!

    • Vicky & Ruth May 17, 2013 at 7:00 am #

      I know!!! You would need a whole tub of hummus to eat with these, haha! :)

  2. Jenny @ BAKE May 14, 2013 at 8:34 am #

    This looks so good! I love the idea of a crisp quinoa as a topping!

    • Vicky & Ruth May 17, 2013 at 7:02 am #

      Thanks!! We just LOVE quinoa… We try to use it in any way, shape or form possible, haha!!

  3. Jamie Geller May 19, 2013 at 9:03 am #

    This soup is gorgeous! I ate a ton of steamed carrots, squash and sweet potato kick with ginger carrot dressing when at NYU – got the “dish” from a vegan restaurant in the city and wouldn’t ya know my face and the palms of my hands turned orange! and BTW – the carrots in Israel are small?!?! I have missed my big carrots — too funny.

    • Vicky & Ruth May 20, 2013 at 9:16 am #

      Jamie, I wonder if they just “made up” the name? These things were just huge!! Just one of them would be enough to turn our skin orange again ;)
      Glad you liked the recipe!

  4. Hindy May 19, 2013 at 9:54 am #

    This looks amazing! I love that you added that quinoa topping! Adds so much protein.

    • Vicky & Ruth May 20, 2013 at 9:18 am #

      Thank you Hindy! Can’t go wrong with some added protein and a little crunch!

  5. Whitney @ Jewhungry May 19, 2013 at 10:34 am #

    First of all, welcome to the KC! Secondly, your pictures are so beautiful—they match this gorgeous recipe perfectly!!

    • Vicky & Ruth May 20, 2013 at 9:19 am #

      Thank you so much!! Very excited to be part of the KC!

  6. thejewishhostess May 19, 2013 at 10:55 am #

    Great job with this recipe!!! I am printing it to try this week! Thanks girls!

    • Vicky & Ruth May 20, 2013 at 9:20 am #

      Thanks!! Glad you liked it… This recipe is perfect for the warm summer days. Hope you enjoy it!

  7. Chanie@BusyInBrooklyn May 19, 2013 at 8:26 pm #

    I must get my hands on those carrots!

    Welcome to the KC! :)

    • Vicky & Ruth May 20, 2013 at 9:21 am #

      Thank you Chanie!! You may need to take a little trip to NJ to get them ;)

  8. Tamar Genger @joyofkosher May 19, 2013 at 9:56 pm #

    I love those big fat carrots, but never knew they were Israeli. Love the topping idea here too, so great.
    Tamar Genger @joyofkosher recently posted…Strawberry-Rhubarb JamMy Profile

    • Vicky & Ruth May 20, 2013 at 9:23 am #

      Tamar, we had no idea they were Israeli either. We were so intrigued when we fist saw them that we had to buy them!

  9. Melinda (Kitchen Tested) May 19, 2013 at 10:48 pm #

    I am totally feeling that chewy quinoa topping! I like the texture contrast with the soup.

    • Vicky & Ruth May 20, 2013 at 9:25 am #

      Absolutely! We love to experiment with different toppings for soups and salads. Thank you :)

  10. Couldn't Be Parve May 20, 2013 at 12:42 am #

    I love carrot soup and your beautiful pictures make me want to dive into a big bowl right now! I always have tons of carrots on hand so this soup is going on the menu this week for sure.

    • Vicky & Ruth May 20, 2013 at 9:26 am #

      Thank you! Glad to see I’m not the only one with a “carrot obsession”, haha! Hope you enjoy it!

  11. Sina @ thekosherspoon May 20, 2013 at 2:13 am #

    Lovely soup. I like the way you coordinated the different prints on the soup bowls.

    • Vicky & Ruth May 20, 2013 at 9:28 am #

      Thank you so much! I have an entire collection of bowls that I love to play with ;)

  12. Ronnie Fein May 21, 2013 at 7:00 am #

    Welcome to the club! The soup ingredients are perfect and I never would have thought to crisp up quinoa but now I will think about it for other recipes, so thank you. Am I right in thinking that you use 1/2 cup UNCOOKED quinoa? But you don’t cook it the usual way, you just crisp it up in the pan?
    Ronnie Fein recently posted…Why would anyone make homemade croutons when there are so many…My Profile

    • Vicky & Ruth May 21, 2013 at 7:10 am #

      Thank you Ronnie! For the topping we do use cooked quinoa. Look at step 2 in the instructions. We cook it slightly “al dente” so I doesn’t get all mushy and crisps up a bit. Let us know if you have more questions!

  13. Sarah Klinkowitz May 24, 2013 at 10:26 am #

    I’ve seen carrots this big, but I didn’t know they were called Israeli carrots! The flavor is really better than the carrots in the bags – I bet this soup was so good!

  14. Judee@ Gluten Free A-Z May 28, 2013 at 10:04 pm #

    Fabulous photos ! Can’t wait to try this recipe.. I’m pinning it right now. Love it!!
    Judee@ Gluten Free A-Z recently posted…Party Drinks for Hot WeatherMy Profile

  15. Gwen Jennings July 30, 2013 at 9:54 pm #

    This was delicious! The only thing I did differently was omit the cooking! I added one whole navel orange, peel included, and blended on highest setting. Yum!

  16. Tracy August 5, 2013 at 6:13 pm #

    I am so thrilled to have discovered your blog! This is the first of your recipes that I’m giving a whirl. The mixture is simmering as I write. Hopefully I’ll be able to still rate the recipe after I have a taste. It is sooooo hot in TX right now- I cannot get enough chilled soup. Do you think it can be frozen?

    • Vicky & Ruth August 6, 2013 at 12:08 pm #

      Hi there! Glad you found us!! This soup should be ok to freeze. Hope you enjoyed it! Stay cool! :)

  17. Roxanne August 12, 2013 at 8:55 am #

    Great recipe. I add a little bit of coconut milk, which went well with the spices. I plan on making this again in the fall – because it also tastes great warm. Thank you for sharing!

  18. Vicky & Ruth August 12, 2013 at 2:03 pm #

    We love carrots and coconut milk. Great variation!
    Vicky & Ruth recently posted…“Childhood Memories” Salad With Za’atar Croutons & Tangy Tahini DressingMy Profile

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