Cream of Carrot and Coconut Ginger Soup
‘Tis the season of carrots here in Central Texas. Fresh carrots from the farmers’ market are oh so sweet and make it hard to go back to the conventionally-grown carrot found year-round in the grocery store. I had a plethora of them in my fridge, along with a red onion, garlic, ginger and one can of coconut milk.
This soup sounds rather exotic, so make it to impress your friends. However, you’ll soon find out it is easy-peasy. And by boiling the carrots, onion, garlic and ginger, it makes the soup and broth, all in one.
- ~2 lbs of carrots (I didn’t measure how many carrots I used, I just grabbed what I had), chopped in pieces
- 1/2 red onion, chopped coarsely
- 3-4 garlic cloves, chopped coarsely
- 1 inch x 1 inch piece of ginger, chopped coarsely
- 1 ~14 oz can of coconut milk (NOT low-fat–I will explain why below)
- Plain yogurt and cilantro to garnish
(1) Place carrots, red onion, garlic , ginger and 1 tsp salt in large sauce pan. Fill with water, nearly to the top.
(2) Boil vegetables until very soft, at least 30 minutes.
(3) Turn off heat. Place immersion blender into veg/water mix and blend until it becomes too thick and you need more liquid. Pour in one can of coconut milk (well shook). Blend until creamy.
(4) Serve with dollop of plain yogurt and cilantro.
Don’t ever buy “low-fat” coconut milk. There is no such thing. To make it, the amount of coconut milk is decreased and the amount of water is increased. So really, you are buying half the amount of coconut and some water. There is no such thing as a low-fat coconut. (Well, at least not now. Who knows what our friends at Monsanto and Syngenta might bring us–Genetically Modified Low-Fat Coconut Milk–made by splicing the coconut genome with Snackwell’s fat-free cookies.)
If you don’t have an immersion blender (I just got one! I had been wanting one for SO long and making these types of soups is even easier!), you can transfer the veggies + water and blend in a blender, adding coconut milk as you blend.