Thursday, February 21, 2008

creamy carrot soup with ginger.

I know I promised a few other recipes, but last night I made a soup that turned out so great I had to post it right away. It went down to 15 below zero (F) last night - definitely a night for a bowl of warm creamy soup. And the bright orange color is like sunshine in a bowl. This recipe is a variation from The Garden of Eating book.

creamy carrot soup with ginger.


1 Tbsp coconut oil (ghee is fine too)
1 onion, diced
1 tsp ground sea salt
1 Tbsp finely minced fresh gingerroot
4 cups of thinly sliced carrots
2 cups stock...use poultry bone broth, or a good veggie or chicken stock. Here is what I used*
1/2 cup apple juice or cider
1 can good quality organic coconut milk (not "lite")
1/2 cup fresh milk
1/2 tsp yellow curry powder (optional)
Pepper to taste.


Heat a big saucepan or pot on the stove, add your coconut oil and onion. Sprinkle some sea salt to sweat the onions. Stir as it cooks for a few minutes until the onions soften. Toss in freshly grated ginger, stir for a minute. Add carrots, stock/broth, and apple juice/cider. Bring to a boil, reduce the heat, and simmer for about 30 minutes until the carrots are soft.

Remove from heat and add the coconut milk and fresh milk. Add the rest of the salt, a few cranks of pepper, and the curry powder. Use an immersion blender until smooth and creamy, or, puree in a blender in batches. Add additional stock if it is a bit thick.

Return to a low heat (don't boil!) to bring back up to temp. Eat!

We grated some local raw milk aged gouda cheese over the top to serve. YUM!

*My stock for this: Add 3 cups of water to a saucepan, and add 1 sheet of dried kombu. Bring to a boil, and reduce to simmer. Add 2-3 Tbsp fresh miso paste and whisk. Simmer for 15 minutes, remove the kombu piece, and use the liquid in the recipe.

ingredients tip::
Fresh ginger has been used for ages for its many health benefits--not to mention it just tastes great in soups, stir fry, desserts, and drinks.
"Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, anti-nausea effects (great for "morning sickness"), an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects (arthritis!)."


Lisa Anne said...

Oh Dear, I thought I was going to make our special french onion soup for dinner but now.....? maybe we'll have this instead. I will be trying my hand at making Gouda from all this surplus of milk we have now that we have our own milk cow, I'll let you know how it turns out.

Lisa Anne said...

I made this for dinner last night for a group of hungry, cold, and tired girls after they had a full day of skiing along with corn muffins. The soup was a success. We live on soup in the Winter and it was nice having something new, I liked using coconut oil and coconut milk and I made a kohmbu and miso broth like you did. Thanks!