Jerusalem Artichoke & Carrot Soup

🧂 Ingredients

• 1 onion

  diced
• 1 teaspoon ghee or butter

  or coconut oil
• 2 slices fresh ginger

  diced
• 3 medium Jerusalem artichokes

  peeled and diced
• 1 large carrot

  peeled and diced
• 2 cloves garlic

  diced
• Zest of 1/2 lime
• 2 cups vegetable stock
• 1 tablespoon fish sauce

  Omit or replace with miso for vegetarian
• Juice of 1/2 lime
• 3 tablespoons coconut cream
• 2 tablespoons olive oil
• 1 small Jerusalem artichoke

  peeled and thinly sliced
• 1/2 small carrot

  peeled and thinly sliced
• Zest of 1/2 lime

Instructions

• 1 Add onion and ghee or coconut oil to a medium saucepan and heat over medium
  heat. Add the onion and sauté for 2-3 minutes until slightly softened.
• 2 Add ginger and artichokes, and stir through. Add carrot, garlic, lime zest and
  stir through for a minute. Pour in the stock, fish sauce and lime juice. Bring
  to a boil, turn to medium-low and cook, covered, for 15-20 minutes, until
  vegetables have softened.
• 3 Transfer the soup to a blender or a food processor. Process until smooth, then
  add coconut cream and whiz a few times to combine.
• 4 Heat olive oil in a large frying pan over medium heat. Add artichoke and carrot
  slices and cook for a minute and a half on each side until slightly golden.
  Serve soup in bowls topped with a few carrot and artichoke slices and some
  freshly grated lime zest.

Nutrition Info