Recipes

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

  1. Put carrots and water/stock in a dutch oven. Bring to a boil and simmer until very tender. Turn off heat.
  2. 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.
  3. 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.

 

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