Creamy, delicious and packed with spicy ginger, this soup will warm you right up! You wouldn’t know it’s dairy free because the coconut milk gives an amazing creaminess. Sweet with a hint of spicy flavor, this soup is anything but bland! Try it out and see for yourself.
The last few days have been cold again and I was in the mood for some something warm and cozy. I had invited my dad to lunch and was pondering on what to serve. My thoughts went something like this: “The entrée should be something warm, preferable a soup. It should be something that warms you up from inside…hmm don’t we have some fresh ginger lying around somewhere…yes we do! What goes together well with ginger…carrots! What makes a carrot soup incredibly creamy…coconut milk!” That’s basically how my mind works, written out for you.
Once again I was thankful for my Vitamix because it puréed the carrots and ginger perfectly, no lumps or anything. It’s really worth it to invest in a good blender if you cook a lot. It saves you time and frustration. I think you can really tell from the pics how creamy the soup ended up to be. You can even see the round lines from the pattern I poured it in. Am I crazy for thinking that looks beautiful?
Speaking of crazy, here is something for all you ocds out there. Now isn’t that incredibly calming?
Super creamy and delicious, without any dairy!
- 500g fresh carrots (1.1lb)
- 1 large onion
- 2 teaspoon coconut oil
- 600ml water (2 and 1/2 cups)
- 1 tablespoon vegetable stock powder or cube
- 2cm fresh ginger (0.8 inches)
- 150ml full fat coconut milk (1 cup)
- 1/2 plus 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoons coconut cream
- fresh chives
- Trim, wash and cut the carrots. You do not need to cut them into thin slices as they will be pureed later. Cutting them into thirds will suffice. Chop the onion into large chunks.
- Heat the coconut oil in a large pot and add in the onions. Sauté for about 2min, until onions become translucent and fragrant. Now add in the carrots and sauté for another minute.
- Add in the water and vegetable stock powder or cube and bring to a boil. Once it has boiled, turn down to low and cook for about 20min or until the carrots are soft.
- When opening the can of coconut milk, save 4 teaspoons of the cream which is on top of the milk for garnishing later. Mix the layers in the can to combine the rest of the cream and the milk
- Pour the soup into your blender and add ginger, coconut milk, salt and pepper. Puree until smooth.
- Add a dollop of the coconut cream you saved aside to every bowl and garnish with fresh chives.
Store the soup in an airtight container in the fridge for up to 5 days.