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!
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 )
- 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)
- 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
- 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
- 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)
- 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
- 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