Creamy Carrot Ginger Soup
This velvety smooth and delicious carrot soup is perfect to warm you up. Carrots add natural sweetness while coconut milk gives a subtle richness and wonderful coconut flavor. This is one of those dishes that looks and tastes like you were in the kitchen for hours, but is actually very simple to make and cooks in only 35 minutes.
Ingredients
2 tablespoons olive oil
1 extra large onion, diced (about 1 1/2 cups)
1 tablespoon minced peeled ginger root
0.5 teaspoon ground turmeric
1.5 pounds carrot, peeled and cut into large pieces
4 cups Vegetable or Chicken Bone Broth
0.5 cup light coconut milk
0.25 cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)
2 green onion, thinly sliced (about 1/4 cup)
1 extra large onion, diced (about 1 1/2 cups)
1 tablespoon minced peeled ginger root
0.5 teaspoon ground turmeric
1.5 pounds carrot, peeled and cut into large pieces
4 cups Vegetable or Chicken Bone Broth
0.5 cup light coconut milk
0.25 cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)
2 green onion, thinly sliced (about 1/4 cup)
Instructions
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, ginger root and turmeric and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the carrots and cook for 5 minutes.
Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk.
Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth. Season to taste. Serve sprinkled with the coconut and green onions.
Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk.
Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth. Season to taste. Serve sprinkled with the coconut and green onions.
Creamy Carrot Ginger Soup
This velvety smooth and delicious carrot soup is perfect to warm you up. Carrots add natural sweetness while coconut milk gives a subtle richness and wonderful coconut flavor. This ...
Directions
Print
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, ginger root and turmeric and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the carrots and cook for 5 minutes. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk.Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth. Season to taste. Serve sprinkled with the coconut and green onions.
Ingredients
2 tablespoons olive oil1 extra large onion, diced (about 1 1/2 cups)1 tablespoon minced peeled ginger root0.5 teaspoon ground turmeric1.5 pounds carrot, peeled and cut into large pieces4 cups Vegetable or Chicken Bone Broth0.5 cup light coconut milk0.25 cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)2 green onion, thinly sliced (about 1/4 cup)
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