I was not planning on posting another recipe today, but this was THE dark horse of tonight’s dinner.
I had low, low expectations after a recent cauliflower soup flop. BUT this was killer easy to make and all I could think while sipping on it tonight was, “I can’t wait until I get to eat more of this for lunch tomorrow.”
This is also one of those foods that just feels healthy. It actually feels like magical yogic-ayurveda bodily healing going down.
Makes 4-6 servings. | 25 minutes | Nutrition Info
- 1 bag/bunch (5-8) medium carrots, cubed
- 1 medium onion, chopped
- 4 cups water
- 1 (1/2 to 1-inch piece) fresh ginger, peeled and minced (Or about 1 1/2 tsp pre-minced ginger)
- 1/4 scallions, chopped (for garnish, optional)
- Canned coconut milk
- 1 tsp salt
Place the carrots and onion in a pot. Add the water, adjusting a little bit of necessary to cover the vegetables. Add the salt and bring the water to a boil. Reduce heat to medium-low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
Add the ginger and puree with an immersion blender to create a thick, creamy consistency. (Allow to cool slightly if transferring to a food processor.)
Garnish soup with scallions and a dollop of thick coconut milk — shake up your can and/or allow it to come to slightly-warmer-than-room-temperature. You can also allow this to simmer on low for up to an hour, or even let the flavors meld in the refrigerator overnight. Soup can be served chilled or hot. Yum 🙂
While I LOVE this soup just the way it is, you can also consider this a template for a variety of creamy vegetable soups and flavor profiles.
Try replacing the ginger with a curry blend, or a luscious thyme and rosemary herb garden. Add or substitute cauliflower, celery, winter squash, etc. Garnish with another, contrasting sauce, like a fresh pesto. Sprinkle with some spicy chili-roasted pumpkin seeds. Or just saute or roast the onion and/or the carrots before creating the soup for more depth of flavor.