Carrot Ginger Soup
You’ll find variations of this recipe all over the web, vegetarian versions or those made with chicken stock. Finishing with a dollop of rich coconut cream at the end make this special.
3 tbsp olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 1/2 cups vegetable broth
1 cups orange juice
dash nutmeg
1 small (5.5 oz) can coconut milk
salt and pepper to taste
In a large pot, sauté onions and ginger in olive oil until soft, about 3-5 minutes.
Add carrots, salt, pepper and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft. Add orange juice at end of cooking and bring to near boil. Remove from heat and puree.
Remove the thick cream from the top of the can of coconut milk. If you like, you can open the can from the bottom and pour the water out and scoop the cream from the bottom. garnish each bowl of soup with a dollop of coconut cream. Do not buy “lite” coconut milk – if you wonder why not, read the ingredient list.
Carrot Soup
(I posted this recipe on Foodista. So if you see it there, it came from here and not vice versa.)
For happy soup pureeing, use an Immersion Blender
Shopping List
olive oil
yellow onion
ginger root
carrots (about 1 1/2 pounds)
3 1/2 cups vegetable broth
1 cups orange juice
fresh nutmeg
small can coconut milk
Date: February 17, 2010
