Carrot Ginger Soup
We love ginger. There is always a large gingerroot in our fridge so this soup was really a “no-brainer”. You can make this soup with basic groceries, a few spices and a can of coconut milk. We usually serve it with slabs of homemade bread which we dip in the soup…….sure beats a tuna fish sandwich.
Ingredients
- 2 lbs carrots
- 4 cups water and/or stock
- 1 tbls oil
- 1 1/2 cups chopped onion
- 2 cloves garlic, crushed
- 3 tbls grated gingerroot
- 1 1/2 teas salt
- 1/4 teas cumin
- 1/4 teas ground fennel
- 1/4 teas cinnamon
- 1/4 teas allspice
- 1/4 teas dried mint
- 1 tbls lemon juice
- 3/4 cup toasted cashews
- 1 398ml can lite coconut milk
Directions
- Put carrots and water/stock in a dutch oven. Bring to a boil and simmer until very tender. Turn off heat.
- Heat oil in fry pan. Add onion and cook until translucent. Add ginger, garlic, salt and spices. Saute for another 5 minutes. Stir in lemon juice.
- Add the spice mixture, the nuts and the coconut milk to the pot with the carrots. Stir. Then puree with a hand blender or remove to a food processor or blender to puree. Season with salt and pepper to taste.
Serving Suggestions:
Serve with a loaf of french bread or crackers.
Options:
To toast cashews, use a dry fry pan over medium-low heat. Stir frequently. Watch carefully as they can burn quickly.
