This Coconut Carrot Ginger and Soup brings on just the right amount of earthiness and spice I dare you to not slurp the whole pot.? The deep inviting orange color and the velvety smoothness from the coconut make it both appealing to the eyes and to the tongue.
- 1/2 C vegetable broth
- 2 yellow onions, diced small
- 2 TBS crystallized ginger
- 1.5 TBS ginger root, grated
- 2 garlic cloves, minced
- 1 tsp sugar
- 1.5 lb carrots (with greens attached if possible)
- 3 C water
- 1.5 C carrot juice
- 8-10 fresh basil leaves
- 1 C low fat coconut milk (from the can)
- 1 TBS apple cider vinegar
- Chives, chopped
In a dutch oven and over medium heat, add the 2-3 TBS vegetable broth and saute the onions. After about 2 minutes, add in the crystallized ginger, fresh ginger, garlic, salt and pepper, and sugar.? Continue to cook for 5-7 minutes.? You are looking for soft onions, not browned.? Add in more vegetable broth as needed.
Increase the heat to high and add in the carrots, water, half of the carrot juice, vinegar and basil.? Bring to a boil and then down to a simmer.? Keep heat at low and allow the carrots to cook until fork tender, 25 minutes.
Turn heat off and add in the coconut milk and the rest of the carrot juice. With an immersion blender, blend until there are no more carrot pieces and you have a rich, creamy soup.
As an appetizer, serve in shot glasses.? Garnish with fresh basil or carrot greens