CARROT-GINGER SOUP
July 3, 2020
: 6 to 8
This soup is always a hit and perfect for making in a large batch so that you can freeze it. No excuses for last-minute delivery, take-out mood wreckers, or next day regrets.
Ingredients
- 2 cloves garlic, chopped
- 2 tablespoons ginger, peeled and sliced thin (add more to taste)
- 1 1/2 bunches of stemmed carrots (about 9-12 medium carrots), pealed and chopped
- 3 tablespoons coconut oil
- 2 cups vegetable broth
- 1 cup unsweetened full-fat coconut milk
- 1 leek, whites only, chopped
- Freshly ground black pepper or a cayenne pepper
- Sea salt or Himalayan salt crystals to taste
- TOPPINGS
- Purple daikon, peeled, thinly sliced and quartered**
- Unsweetened coconut flakes, such as Dang
- Fresh cilantro leaves
Directions
- Step 1 In a soup pot, heat oil over medium heat and add leeks, ginger and garlic. Sauté for1 to 2 minutes.
- Step 2 Add broth, almond milk, pepper, and carrots. Bring to a simmer and cook carrots until soft. Remove pan from heat and allow soup to cool for 3 to 5 minutes.
- Step 3 In a Vitamix or blender, blend the soup in small batches to a smooth puree. Blend longer for a creamier soup.
- Step 4 Once all the soup is blended, re-pour into pot and gently warm until it is ready to be served.
- Step 5 Garnish with a drizzle of coconut milk, purple daikon, coconut, and cilantro
Notes:
**You can substitute with rainbow radish or julienned ginger ;
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!
