Coconut Carrot-Ginger Soup

Photo: Kara Bagley

Ingredients

1 tablespoon coconut oil

1 medium onion, diced

8 large carrots, chopped

1 teaspoon salt

1/4 teaspoon pepper

pinch of cayenne (optional)

3 cloves garlic, minced

4 cups vegetable/chicken stock

2 tablespoons grated ginger

1 can coconut milk

Preparation

Sautee onions in coconut oil, add carrots and salt, cook through.

Season and add garlic.

For 30 seconds and remove from heat.

Place vegetables in a blender with stock and ginger, blend well.

Return to heat and bring to a boil for 3 minutes.

Remove from heat and stir in coconut milk.

Add more salt to taste.

Tools

Comments

Permalink Melissa Peterman
October 7, 2009

Thank you for posting this gorgeous soup, if there are two things I love together, it's carrot and ginger!

Permalink Kara Bagley
October 7, 2009

Out of all the recipes I have posted on Foodista, this is my first comment. Thanks for taking the time to comment so I know my efforts are not wasted. Enjoy.

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About

I’ve been jonesing for some soup for the last few weeks. On Tuesday, when it was 108 degrees outside, I gave in. I turned my thermostat down to 76 and downed a couple bowls of soupilicious. If I had been able to wait just one more day I could have had my first soup of the season on a more appropriate, under 90 degree day. I suppose it was the lack of groceries that pushed me into premature soup making.

Brilliant orange, sweet, creamy and a hint of spice. Eating vegetables is so dang easy! I serve this to my kids in a cup with a straw as a “warm vegetable smoothie.”

Don’t forget to adjust the seasonings at the end. There is no way to give you a good amount of salt to use as it depends on your stock. I add another good teaspoon because my stock is sodium free. Also important to heat the stock to boiling as it freshens it up a bit and kills some of the froth created by your blender. Do in batches if your blender is smaller than 8 cups. Sautéing in the case of onions improves the flavor of them, but the carrots could be easily steamed first to save time.