Yuzu Carrot Soup

Yuzu Carrot Soup

  • 6 Servings

  • 50 Minutes

This carrot yuzu soup is a golden bowl of comfort, where earthy sweetness meets a warming, citrus lift - the perfect way to welcome the crisp, cozy days of fall

Ingredients

SOUP:

  • 3-4 Tbsp Tocha Yuzu
  • 6 carrots (peeled)
  • 5 sprigs thyme
  • 3 shallots
  • 2 cloves garlic
  • 1 tsp smoked salt
  • 1 pinch ground pepper
  • 1 tbsp olive oil
  • 2 - 3 cups water or almond milk


GARNISH:

  • Croutons
  • Fresh leafy herb, eg. basil or parsley
  • Carrot slices
Tocha Yuzu

Tocha Yuzu

$12.00
Regular price
  • Preheat the oven to 350F
  • Line an oven tray with parchment paper
  • Rough chop the carrots, halve the shallots (skin on) and place on the tray with 2 cloves garlic, salt, and thyme, then toss with olive oil
  • Roast for 40 minutes or until the veg is golden brown and cooked through
  • Set aside ½ carrot for garnish (if using)
  • Remove the onion and garlic skins, then blend with the carrots, Tocha Yuzu and water / almond milk in a high power blender
  • Season with salt and pepper to taste
  • Garnish with croutons, fresh herbs and thinly sliced carrot rounds

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Yuzu Carrot Soup