Creamy Carrot Soup
May 13, 2016
This is one of my favorite soups, especially in the Fall & Winter months! Not only are all the ingredients healthy for you on so many levels, but it's very creamy, so delicious & easy to make. I love to serve this with warmed up, crusty, multigrain rolls & butter.
Serves: 3 to 4 as a light meal or 4 to 6 as a starter
2 Tblsp fresh ginger, peeled & chopped small (see Ginger, how to peel in the Herbs, Spices & Seasonings category)
1 In a 12 quart deep stock pot; melt coconut oil over med-high heat. Stir in onion & carrots. Lower heat to medium & cook for 5 minutes, partially covered, stirring occasionally (see Tip# 2).
2 Stir in salt, pepper, turmeric & ginger. Cook another 1 minute.
3 Stir in broth, raise heat to high & bring to a boil. Reduce heat to low, cover & simmer for 20 minutes or till carrots are tender.
4 Stir in coconut milk & garlic. Remove from heat & let cool, uncovered, about 5 minutes.
5 Using an immersion blender; process (right in the pot) till soup is blended, but still has some small chunks of carrot (see Tip# 2).
6 Taste & season with a little more salt & pepper, if you like.
7 Ladle soup into serving bowls. Add a pinch of cinnamon & some fresh grated nutmeg to each bowl, garnish with parsley (if using) & serve. Refrigerate or freeze any leftovers.
Tips & Suggestions
1 In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare
2 If you don't have an immersion blender, you can cook this in a smaller pot. At directions# 5... transfer the soup to a blender & pulse till the texture of the ingredients are to your liking. Or, if you prefer, puree till soup is completely smooth.
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