It’s that time of the year, rhubarb is ready to be enjoyed and whether its from your own garden or the grocery store, now is the time to try this healthy and nutritious soup.
Garden Carrot and Rhubarb Soup
4 – 6 bowls
2 1/2 lbs carrots – peeled and chopped – Roughly 7 cups or 10-14 carrots
1 cup rhubarb stalk – diced
1 tablespoon olive oil
4 ground cloves
1/2 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon ground turmeric
1 L low sodium vegetable or chicken stock
a few fresh cilantro sprigs, to garnish
Chili hot sauce of choice
1. Preheat your oven to 350 F.
2. In a large mixing bowl stir the carrots, rhubarb, olive oil, black pepper, and cloves together and then spread them out in a baking pan. Bake for 30 minutes. Remove the pan from oven and transfer its contents into a large pot.
2. Add the ground turmeric and stock of choice to the carrot – rhubarb blend and bring it all to a boil. Remove the pot off the stove and blend all the ingredients together until completely smooth by either using an immersion blender or in a blender in batches. Return the pot to the stove and cook for another 15 minutes on a medium-low heat. Adjust salt to taste.
3. Serve your soup with a sprig of cilantro on top and a serving of hot sauce on the side. (Also tastes great with basil lime leaves.)