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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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