Carrot - Ginger Soup
A spicy, warm, and hearty soup that can be made vegan simply by trading chicken broth for vegetable broth. This filling soup can be cholesterol free by avoiding animal products such as meat, dairy, and eggs. It’s a combination of exotic flavors packed with vitamins and coconut milk. Complete the dish with a fresh hot piece of bread or a light salad.
Equipment
- Stovetop
Ingredients
- 2 lbs Carrots, fresh, peeled, chopped
- 6 cups Chicken or Vegetable broth
- 2 Ginger, fresh, grated or chopped
- 2 Onions, sweet, chopped
- 3 Garlic cloves, fresh, chopped
- 1/4 cup Honey
- 2 tsp Cumin, ground
- 1 cup Coconut Milk
- Cilantro, fresh, chopped Garnish
- Lime, fresh, cut into slices Garnish
- 2 tsp Red Chili flakes
- 2 tbsp Olive Oil
- 1 1/2 tsp Salt
Instructions
- Heat Olive Oil in a large stock pot over medium high heat
- Add onion, saute until translucent; for about 5 minutes. Add garlic, ginger and carrots; saute for 4 additional minutes
- Add stock, pepper, flakes and cumin, coconut milk, honey and salt. Bring to a boil and reduce heat to a simmer for 45 minutes, until carrots are fork tender. Transfer carrot/broth mixture into food processor or blender and blend until smooth. (Make in batches if needed)
- Serve warm or cool with cilantro and lime slice.