Autumn Carrot Soup with Ginger and Coconut
A creamy golden soup with a ginger kick. For when you need a bit of comfort, warmth and healing. Amazingly good with slices of grilled bread or some croutons and toasted nuts.
Servings: 10 servings
Calories: 100kcal
Ingredients
- 1 purple onion chopped
- 3 cloves garlic chopped
- 1½ tbsp ginger minced or crushed
- 1 rib celery chopped
- 1 kg (about 6 medium sized) carrots peeled and sliced into ¼" coins
- 4 cups vegetable or chicken stock
- 8 oz (236mL) coconut milk
- salt
- pepper
Instructions
- In a large pot seasoned with some oil, saute the onions until transparent. Add in the garlic, ginger and celery. Once the ginger becomes fragrant, toss in the carrots and cook for 6-8 minutes.
- Add in your stock and lower the heat to maintain a gentle simmer. Leave to cook for 20-25 minutes or until the carrots are soft but not mushy. With a blender or an immersion blender, puree the soup until smooth then return to the pot and pour in the coconut milk. Season with salt and pepper and adjust to your liking. Top with cilantro, parsley, croutons, etc. and serve immediately.
Notes
*The coconut milk can be substituted with any milk or cream you have on hand.
*One serving is about a ½ cup. This was enough as a starter for a family of 5 with leftovers.