I served this soup to friends on Thursday. They liked it enough to ask for the recipe, which was awkward, as I had cobbled together two recipes, then I made changes to those recipes, to come up with the soup I served them.
I referred to carrot soup recipes in America Test Kitchen's "The Complete Cookbook for Young Chefs" and Stephanie Kay's "Red's 5-ingredient Meals". I'm really enjoying how these cookbooks are allowing me to get tasty food on the table fast, even when I don't follow the recipe.
Carrot Soup
1 tbsp coconut oil
2 lbs carrots, peeled and cut into rounds
1 medium onion, diced
1 (2-inch) piece of fresh ginger peeled and chopped
2 tsp cumin
1 tsp coriander
1 1/2 cups vegetable broth*
1 1/2 cups water*
1/2 tsp salt
1 14oz can coconut milk
- Heat oil in large saucepan over medium heat
- Add diced onion and cook until translucent
- Add salt, cumin and coriander and cook for a few seconds
- Add carrots and ginger and cook for 1-2 minutes
- Stir in water/broth and bring to a boil
- Reduce heat and simmer until carrots are tender
- Remove from heat, and puree with preferred tool.
- Stir in coconut milk. Return to low heat and warm to desired serving temperature.
- Serve topped with with chopped fresh herbs, croutons, or roasted chickpeas if desired
*or three cups broth, or three cups water. Enough liquid to cover carrots and onions.
(*Note: I don't get anything for the links above. They're there for your information. Hope you find them useful.)
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