This is a perfect light soup for lunchtime. Be sure to use the regular coconut milk, not the lite version, to get the full benefits of the milk.
GINGERED CARROT SOUP
8 servings
INGREDIENTS:
2 tablespoons coconut oil
2 medium leeks, white and light green parts only, thinly sliced
2 tablespoons minced ginger root
4 tablespoons dry sherry or white wine
3 lbs carrots, peeled and cut into 1-inch chunks
4 cups vegetable broth
1 teaspoon ground ginger
Sea salt to taste
1 can coconut milk (we recommend the brand Native Forest if available, full-fat)
PREPARATION:
1. Heat oil in a large soup pot over medium heat. Add the leek and ginger root and cook, stirring occasionally, until the vegetables start to brown—about 5 minutes. Add the sherry and carrots and stir to cook for about 1 minute.
2. Add the broth, ground ginger, and salt to taste and bring to a boil. Reduce heat to a moderate simmer, cover, and cook until the carrots are tender— about 30 minutes.
3. Puree soup in batches and bring back to pot. Add coconut milk and stir.
4. Return the soup to a clean pot and reheat briefly. Do not let soup boil. Add additional coconut milk if desired. Garnish with cilantro and serve.
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