Daylight savings time is right around the corner which means winter is a thing of the past. I thought I’d squeeze in one more soup recipe before summer starts. What was up with this winter anyway? Did it even get cold anywhere? I didn’t hear the usual bitching from my friends and family in Chicago. Well, good for them. They deserve some nice weather every once in a while.
Seeing as I was STILL trying to get rid of all the carrots I had from accidentally double buying, I thought a carrot ginger soup would be a good option. I love all things ginger. Anyone else with me? This soup was no exception. It was warm, spicy, and comforting on the one cold day we had this week. See ya later winter!
Carrot, Ginger, Coconut Soup recipe from Joy the Baker
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 tablespoons minced ginger
- 3/4 teaspoon ground coriander
- 4-5 cups diced carrots
- 3 cups vegetable broth
- 1 cup light coconut milk
- salt and pepper to taste
Heat olive oil in a large saucepan over medium heat. Add onions and saute until onions are translucent, about 4 minutes. Add ginger and saute for another 4 minutes, until softened and fragrant. Add coriander and diced carrots. Stir to incorporate. Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes. Remove from heat and allow to cool for 20 minutes.
Using a blender, blend soup in batches until smooth. (You can also use an emulsion blender in the pot and never have to move the soup… if you’re into that sort of convenience.) Return soup to pot, stir in coconut milk. Add salt and pepper to taste.