Creamy Carrot-Ginger Soup

When you are surrounded by food all day, it’s sometimes hard to decide what to feed yourself. The food I prepare for my clients ers on the side of traditional: proteins, veggies, starches. There are a lot of requests for boneless skinless chicken breasts, quinoa and freezable meals. At the end of the day, the thought of turning on the stove, well, turns me off. I liken it to people who spend all day on a computer – you just want to do something (anything) else when you get home. This soup is the exception. I make this creamy (creamless) carrot-ginger for clients, in some shape or form, all the time. It can be made in advance and reheats well, so it’s perfect for dinner parties (or lazy Wednesdays on the couch). A few tips:

  • Don’t stress about chopping the onions and ginger perfectly. All of their imperfections will be forgiven once blended.
  • Depending on my mood, I add curry or garam masala – or not. It’s delicious either way.
  • This can be made entirely vegan by using vegetable stock or water and subbing the yogurt drizzle for my new favorite thing – cashew cream (as pictured above).
  • Yes, you can freeze this one.

Creamy Carrot-Ginger Soup

Makes about 8 cups

Ingredients

  • 2 tablespoons oil (olive, grapeseed or my favorite coconut oil)
  • 1 large yellow onion, chopped
  • 1 2″ piece ginger, peeled and chopped
  • 2 tsp. curry powder or garam masala (optional)
  • 1 large bunch carrots (about 7 medium-sized carrots), peeled and chopped
  • 4 cups or more vegetable stock (or chicken stock or water)
  • 1-2 cups coconut milk
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • For serving: plain yogurt (thinned with a little water) or cashew cream(optional)

In a large pot or Dutch oven, heat oil over medium heat. Add onion, ginger, curry powder (if using) and a large pinch of salt. Cook until onions are soft, about 5 minutes (you just want to sweat them, no color). Add carrots and cover with stock and/or water. Increase heat and bring to a boil. Simmer until carrots are very soft, about 30 minutes. Add 1 cup coconut milk. Let cool slightly. Puree in a blender, adding more coconut milk or stock to thin out. Season to taste with salt and cayenne pepper, for a little heat. Serve with a swirl of plain yogurt or cashew cream.

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3 thoughts on “Creamy Carrot-Ginger Soup

  1. Thanks, Cindie! It’s actually cashew cream (soaked cashews blended with water) – it’s a great change of pace even if you’re not dairy-free. give it a try!

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