Home Allergy Friendly Caramelized Carrot & Licorice Root Soup

Caramelized Carrot & Licorice Root Soup

April 15, 2011

The inspiration for this recipe comes from this Carrot Licorice Root Soup I sampled at last year’s International Food Bloggers Conference in Seattle.

When Kelly of The Spunky Coconut sent out an invite to contribute a recipe to her Our Spunky Holiday blog event my thoughts immediately turned to a chocolate dipped sweet confection of sorts.

Well, that was last week.

This week our doctor advised that my little guy go back on the Candida/Yeast-Free to bring the yeast overgrowth in his gut under control. For those unfamiliar with this diet, it means the avoidance of all forms of glucose and fructose and a lot whole more—basically anything that yeast feeds on (sugars, refined carbohydrates, mold, yeast, vinegar … and the list goes on). Not easy, but worth it. I am working on a post that goes into more detail, so stay tuned.

So, hmph, no sugar this Easter. I had to toss the idea of a sweet treat out the window and decided to contribute a recipe for a Caramelized Carrot & Licorice Root Soup (he is allowed one serving of a starchy vegetable a day). Something Mr. Easter Bunny might enjoy.

The inspiration for this recipe comes from a soup I sampled at last year’s International Food Bloggers Conference in Seattle. The authors of Modernist Cuisine: The Art and Science of Cooking were serving up Caramelized Carrot Soup with Young Ginger, Licorice Root and Carotene Butter.

The flavors were pleasantly complex—carrot, ginger, licorice. It was so memorable that I set out to make something similar. To the version I came up with, I added a hint of cinnamon and topped it with a tart Lemon Coconut Cream. The cream really finished it! It’s a bright and refreshing starter—the perfect soup to usher in Spring!

Oh, and if you are skeptical as to whether your little person would enjoy it? Well here’s my little guy licking it right off the lid of the blender : )

Caramelized Carrot & Licorice Root Soup

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | ACD

Serves: 2-4 (makes 4 cups)
Prep Time:  10 minutes
Cook & Chill Time: About 2 hours

Ingredients:

1 small CINNAMON STICK
2 teaspoons LICORICE ROOT
1 cup BOILING WATER
2 tablespoons virgin COCONUT OIL
8 medium CARROTS, sliced into 1/4″ rounds
1/2 teaspoon SALT
2 teaspoons GINGER ROOT, very finely minced
2 cups WATER
1-1/2 tablespoons fresh LEMON JUICE

Directions:

Add licorice root and cinnamon stick to the one cup of boiling water. Allow to steep 15-20 minutes. Strain and reserve liquid.

In a large fry pan, saute carrots and salt in oil over low heat. Saute, stirring frequently, for 20-30 minutes or until carrots are tender and have a hint of golden brown.

Once “caramelized”, allow carrots to cool 5-10 minutes. Transfer to a high-powered blender along with licorice/cinnamon liquid, ginger, two cups water and lemon juice. Blend on medium-high until super smooth. Add water as needed to adjust to desired consistency.

Ladle into bowls and drizzle with Lemon Coconut Cream (recipe below).

Lemon Coconut Cream

Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw

Serves:  4
Prep Time:  2 minutes

Ingredients:

1/2 cup COCONUT MILK, full-fat Thai Kitchen® brand is recommended
2 teaspoons LEMON JUICE
4 drops NuNaturals® Vanilla LIQUID STEVIA or 2 teaspoons runny honey

Directions:

Whisk all ingredients in a small bowl.

More About Licorice Root

Visit Elana’s Pantry for more on The Healing Properties of Licorice Root
Some should avoid licorice. Read about it here.
Licorice Root Tea
recipe for colds, flu and adrenal health over at Nourishing Days

7 comments

More Good Stuff

7 comments

Maija Haavisto April 15, 2011 at 6:48 am

Sounds good! I think people should use licorice root a lot more often in cooking. I've been mostly thinking about desserts, but why not main dishes too. And everything with the word "caramelized" – count me in!

I think anise would also work well here.

Reply
Shirley @ gfe April 15, 2011 at 2:13 pm

I remember that soup, Lexie! It was incredible! Yours looks every bit as good. Peter Rabbit would be as happy as your little guy on this one–yummm. 🙂 Great addition to Spunky Coconut's Easter Holiday event!

xo,
Shirley

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Kim(Cook It Allergy Free) April 15, 2011 at 9:06 pm

I have that exact pic too! And that soup was just unbelievable! I will be making this, perhaps even for my Easter menu now! What a great great recipe, missy! Cannot wait to try it out!
xo
k

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Nancy @ The Sensitive Pantry April 16, 2011 at 11:20 am

This is so creative, Lexie! I would love a bowl right now–and it's 7am. I think I might institute soup breakfasts in my house. This is one I'd add to the list for those meals.

Reply
Kate April 19, 2011 at 9:23 pm

This looks wonderful! I have bookmarked this to try, especially as it's getting cooler here in Australia. Looking forward to it 🙂

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The Healthy Apple September 17, 2011 at 11:05 pm

LOVE this recipe. Sounds fabulous and I think I'll try it tomorrow night! Thanks for sharing; I love your blog and amazing recipes.
Have a wonderful weekend!

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wncnuw wncnuw December 6, 2011 at 1:08 pm

So cute! I already like you on FB and also get your posts on Google Reader. 🙂 ouzgpd ouzgpd – moncler sweden.

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