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carrot ginger soup

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Carrot Ginger Coconut Soup

Carrot Ginger Coconut Soup // Dairy Free // Karista's Kitchen

This gorgeous Carrot Ginger Coconut soup is a revised version of my original carrot soup recipe.  As time passes, and the more I prepare a recipe, chances are it’s going to get a few makeovers now and again.

Although I do love my original recipe, I’ve created this version with coconut milk to appease my nagging dairy allergy and to create a different flavor twist to the soup.

I prepare carrot ginger soup almost year round.  My family completely adores this soup in the fall and winter months because of the soothing properties of ginger.  It’s also equally as loved in the spring and summer for the bold taste of earthy, sweet carrots and the tropical flavors of coconut milk.

Last week I topped the carrot ginger coconut soup with candied blood orange that my brother and sister-in-law sent me from Japan.  The simple touch of orange elevated the flavors yet again, creating the most delightful winter soup.

I often make the soup on the weekend and store it in the fridge for quick weekday lunches or a light weeknight meal.  It also makes a delicious starter to Sunday dinner or a late night snack.

And sometimes, I just find myself stopping by the fridge and snagging a spoonful of the silky, lush soup. It’s delicious room temp or warm and obviously, I eat it when it’s cold. 😉

Delicious Wishes and Loads of Love,

Karista

Carrot Ginger Coconut Soup

Serving Size: 4-6

Carrot Ginger Coconut Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 12-15 medium carrots, chopped
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup sliced fresh ginger
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth or 2 cups vegetable broth and 2 cups carrot juice (enough liquid to cover the veggies in the soup pot)
  • 1/2 teaspoon allspice
  • Pinch of ground cloves
  • 1 cup canned organic coconut milk (not the light coconut milk)
  • Salt and pepper to taste

Instructions

  • Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, carrots, garlic and dried thyme. Sauté for about 10 minutes or until all the veggies have softened.
  • Add the 4 cups of vegetable broth or 2 cups vegetable broth and 2 cups carrot juice and sliced ginger. (enough liquid to cover all the vegetables in the pot) Bring to a boil. Turn the heat down to a simmer. Let the soup simmer for about 30 minutes, stirring occasionally.
  • Remove the ginger slices, or as many as you can.
  • Either using a hand blender or pour the soup into a blender, Vitamix or food processor and puree. You may need to do this in stages as all the soup may not fit in the blender/food processor all at once.
  • Pour the pureed soup back into the pot and stir in the allspice, pinch of cloves and coconut milk. Season with additional salt and pepper to taste. If the soup feels too thick, stir in ¼ cup of vegetable broth at a time until the consistency feels right.
  • Serve immediately. You can keep it warm on the stove if needed. Just keep the heat on low. This soup can be refrigerated for about 3 days and reheated stove top, or microwave.
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    Karista's Kitchen Kid Friendly Soup vegetarian

    Carrot Ginger Soup

    Carrot Ginger Soup // Karista's Kitchen

    A beautiful, local Artist, who is now a new friend of mine, asked me to prepare a few dishes for her birthday celebration last week.  It was one of the most fun events I’ve ever had the pleasure of catering.  Sandy loves vegetarian, and she loves color.  So we came up with a vegetarian menu that was fresh, colorful and delicious.

    Carrot ginger soup was one of Sandy’s requests.  I had a few recipes for carrot soup but nothing that truly “wowed” me.  After browsing through some old recipes I found a carrot ginger soup recipe from the famous five star restaurant, Victoria and Alberts.

    However, to keep the vegetarian theme and because I always have to “adapt” recipes to my tastes, I used the Victoria and Albert’s recipe as a guideline and came up with my own version.  I must admit, it is fabulous!  And, if you’d like to keep the recipe Vegan, just omit the small amout of cream that’s in the recipe.

    Although I haven’t served this as a cold soup, another friend of mine suggested this might make a fabulous summer soup.  Cathy, an excellent idea for all those summer carrots!

    However or whenever you serve this soup, it’ll refresh your taste buds and warm your soul.  A delicious and simple soup to be savored. 

    Delicious Wishes and Loads of Love,

    Karista

    Carrot Ginger Soup

    Serving Size: 4-6

    Ingredients

    • 2 tablespoons unsalted butter
    • 12 carrots, diced
    • 1 large shallot, diced (about 1/3 - 1/2 cup)
    • 2 ribs celery, diced
    • 2 cloves garlic, diced
    • ¼ cup chopped Italian parsley
    • ¼ cup sliced fresh ginger
    • 4 cups carrot juice (you can substitute with veggie broth, or use equal parts broth and juice)
    • 1 pint heavy cream (optional, but it does make it creamier)
    • Salt and pepper to taste
    • Pinch of dried Basil, crushed

    Instructions

  • Heat the butter in a large Dutch oven or stock pot over medium heat until the butter has melted. Add the garlic, bay leaves, shallots, parsley, celery and carrots. Sauté for about 10 minutes or until all the veggies have softened.
  • Add 3 cups of the carrot juice and sliced ginger to the pot and stir. Bring to a boil. Turn the heat down to a simmer. Let the soup simmer for about an hour, stirring occasionally.
  • Remove the bay leaves. Add the pinch of dried basil and a pinch of salt and pepper. Pour the soup into a blender or vitamix and puree. You may need to do this in stages as all the soup may not fit in the blender all at once. Pour the pureed soup back into the pot and stir in the cream. Season with additional salt and pepper to taste.
  • If the soup is too thick, add the remaining 1 cup of carrot juice to thin the soup.
  • Serve immediately. You can keep it warm on the stove if needed. Just keep the heat on low. This soup can be refrigerated and reheated stove top, or microwave. But it’s best freshly prepared.
  • Serve with seasoned croutons and a dollop of crème Fraiche.
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    http://karistaskitchen.com/2010/04/15/carrot-ginger-soup/