Your favorite ginger Morgan and I are still on our road trip to Asheville, NC, but we have a fantastic recipe for Gingery Coconut Carrot Soup to share in our absence. The star of this velvety smooth coconut carrot soup is spicy ginger (and lots of it), but a pinch of nutmeg makes a delicious cameo. It’s that little extra something people won’t immediately be able to identify, but it adds a pleasant kick of warmth and complexity.
The beauty of this vegan soup is its versatility. Enjoy it as is with a grilled cheese sandwich. Or switch things up with your favorite toppings like cashews or crabmeat. Or you can give the soup a thai twist by stirring in a heaping tablespoon of red curry paste. Experiment till you find your favorite variation.
Gingery Coconut Carrot Soup
Ingredients (In order of appearance)
2 tablespoons coconut oil
2 garlic cloves, minced (or jarlic*)
½ diced yellow onion
3 cups baby carrots
2 cups vegetable or low sodium chicken broth
1 (14oz) can of coconut milk
3 tablespoons fresh ginger, minced
pinch of nutmeg
salt and pepper, to taste
Swirl coconut oil in a saucepan over medium heat, add garlic and onion. When onions are translucent, add in carrots, broth and coconut milk, along with ginger and a pinch of nutmeg. Salt and pepper to taste.
Simmer until carrots are soft, about 15 minutes. Once carrots are soft all the way through, use an immersion blender or pour into blender or food processor. Blend until soup is velvety smooth.
Add toppings (or not) and enjoy!
*Garlic from a jar. Take those shortcuts where you find them.
Do you love soup with your grilled cheese? Toppings on soup, yea or nay?