Cooking From Memory ~ A Recipe Journal


Creamy Carrot and Ginger Soup (non-dairy)

Creamy-Carrot-and-Ginger-Soup-Vertical-Picture-749x1024Forecast for today: 6 – 8 inches of snow … 2 – 3 bowls of soup.

 Ingredients ~

  • 1 Tablespoon coconut oil
  • 1 medium sized yellow onion chopped
  • 1 clove garlic minced
  • 3 Tablespoons chopped fresh ginger (or, 4-5, if you wish)
  • 1 pound (5 – 6) carrots peeled and chopped (baby carrots are also fine)
  • 32 ounces vegetable stock
  • 1 14 ounce can of coconut cream or coconut milk

Method ~

With an immersion blender, blend soup until smooth. You can also use a regular blender and blend in batches. Add salt to taste. Serve hot!

Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).

Begin be heating up a large skillet to medium high heat. Melt the coconut oil. Add onion, garlic, and ginger. Cook until fragrant and onion is almost clear, about 5 minutes. Add the carrots and the vegetable stock, bring to a boil.

 


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