Carrot Ginger Soup With Coconut Cream
Photo: chopchop
Ingredients
3 tablespoons olive oil
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 ½ pounds)
3 1/2 cups vegetable broth
1 cup orange juice
dash nutmeg
1 small (5.5 oz) can coconut milk
Preparation
1
In a large pot, sauté onions and ginger in olive oil until soft, about 3-5 minutes.
2
5
7
Do not buy “lite” coconut milk – if you wonder why not, read the ingredient list.
Tools
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About
You’ll find variations of this recipe all over the web, vegetarian versions or those made with chicken stock. This is a bright, very fresh-tasting soup. Finishing with a dollop of rich coconut cream at the end make this special.
Yield:
6
Added:
Tuesday, February 23, 2010 - 1:01am