Carrot-Ginger Soup with Spicy Polenta Croutons

What You Need:

For the Soup:

  • 1/2 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups organic carrots, peeled + chopped
  • Himalayan crystal salt, to taste
  • 2 cups organic vegetable stock
  • 1-2 cups filtered water, if needed
  • 1/3 cup sunflower seed butter
  • 2 tsp Sriracha sauce

For the Croutons:

  • 1 roll of polenta, cut into 1 1/2-inch cubes
  • dried Thai chiles – these are VERY hot, so use sparingly. You can always add more later if desired!
  • Cold-pressed extra virgin olive oil, to lightly coat the polenta cubes (brush on or use a mister to use less)

To Make the Croutons:

  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a medium mixing bowl- coat the polenta cubes with olive oil + sprinkle them with Himalayan crystal salt + the ground up dried Thai chiles. Lightly toss.
  4. Place the polenta on top of the baking sheet + bake for 25-30 minutes or until golden brown.

To Make the Soup:

  1. In a stock pot, heat a bit of olive oil for 30 seconds. Toss in the onion, garlic, + carrots and heat until lightly tender. Sprinkle some salt + pepper on top.
  2. Stir in the vegetable stock + water (use your judgment on how thick you want the soup…less water = thicker.) Bring to a boil, reduce the heat, + simmer for roughly 15-20 minutes. Set aside to cool.
  3. Once cool, blend the soup in a high-powered blender (you may have to do it in 2 shifts…remember, hot liquid is like a volcano in a blender, so leave some space up top to avoid an explosion!)  Place it all in a large bowl + add the sunflower seed butter and Sriracha sauce in- stir well. More Sriracha can be added if you want a spicier soup…use ALL you want.
  4. When serving, top with cilantro + 4-5 polenta croutons!