I’ve been wanting to make carrot soup and this past week was the perfect time. I had way too many carrots taking up space in my produce drawer and needed to be used up … plus the weather was perfect for a bowl of soup!
The soup was really creamy and had the perfect amount of spice. My kids turned their noses up at it, but my husband and I enjoyed a bowl with a grilled cheese. My husband didn’t even realize that I used coconut milk so I could enjoy it.
8 cups, peeled and chopped carrots
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 Tbsp grated fresh ginger
salt and pepper to taste
4 cups chicken or vegetable stock
1 can coconut milk
In a large pot, heat the oil over medium heat. Add in the carrots, onions and garlic and cook until the vegetables are starting to soften. Add the grated ginger and cook until it becomes fragrant. Season with salt and then add in enough chicken stock to just cover the vegetables.
Cook until the vegetables are softened and the carrots fall apart with a fork. Remove the pot the stove. Puree the soup with an immersion hand blender. Once completely smooth, mix in the can of coconut milk. Puree again with the blender to make sure it’s creamy. Add salt and pepper to taste. Ladle the soup into bowls and top with pumpkin seeds or greek yogurt.
Source: The Busy Baker