Cream of Carrot and Ginger Soup (recipe credit: The Spicy Nonna) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs of carrots, peeled and chopped into 1/2 inch pieces
2 onions, chopped
3 cloves of garlic, minced
3 tablespoons of fresh grated ginger
6 to 8 cups of vegetable or chicken broth
2 cans of coconut milk (28oz total)
salt and pepper to taste
coconut oil, butter, or olive oil
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Directions: |
Directions:Saute onions in oil or butter until soft. Add carrots and cook for 5 minutes. Add garlic and ginger and saute for about 1 minute. Add borth and cook until carrots are soft enough to puree. Add occonut milk and bring to a simmer. Puree the soup. Add salt and pepper to taste. Serve warm. Serve with a little sour cream and chopped chives or green onions. |
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Number Of
Servings: |
Number Of
Servings:8 or more 1 cup servings. If making for 2 people, it is recommended to reduce the recipe in half. |
Preparation
Time: |
Preparation
Time:About an hour from chopping the veggies to a bowl of nice soup. |
Personal
Notes: |
Personal
Notes: 26 years with Dow in the Freeport/Lake Jackson area, currently with the TES Tech Center Fundamental Problem Solving group.
Cooking time can be greatly reduced by microwaving the carrots until they are becoming soft before adding them to the cook pot.
The soup can be pureed with an immersion blender (preferred). However, you can achieve similar results by straining the soup and then using a conventional blender, food processor, food mill, or potato masher to break up the remaining carrot pieces and adding that back to the soup. This recipe can be made to satisfy a vegan diet by using vegetable broth and a vegetable-based oil.
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