Carrot Ginger Soup
There’s nothing quite like a warming bowl of soup on a dreary cold fall day. This weekend has been one of those typical early fall weekends; on and off rain, fog and chilly temperatures (especially after our 40° summer!).
Carrot soup is a simple classic that is perfect for fall. Not only is it a cosy dish, but it’s also great for if you’re feeling a little under the weather, as I am at the moment. One of the things that I like the most about this soup is that it is super simple and doesn’t require a long list of obscure ingredients. This soup pairs wonderfully with warm crusty bread, crackers or a hearty green salad.
xx
Ashley
Carrot Ginger Soup
Serves 6
2 tablespoons olive oil
1 onion, sliced
1 clove garlic, minced
1 tablespoon ginger, minced
3 cups carrots, peeled and chopped
4 cups broth
3/4 cup coconut cream
Sea salt & fresh pepper to taste
- Heat oil in a large soup pot over medium heat. Add onions and sauté for about 5 minutes.
- Add the garlic and ginger and sauté for a further 2 minutes. Add the carrots and season with a bit of salt and fresh pepper. Cook for a further 5 minutes or until the carrots are beginning to soften.
- Pour in the broth and cover. Turn up the heat to medium how to bring to a boil, then reduce heat to low and simmer for 20 minutes.
- After the 20 minutes are up pour in the coconut cream and mix well. Allow the soup to cool a bit before transferring it to a food processor or blender. Blend until smooth.
- Reheat on the stove or store for a future meal. Season with salt and pepper as desired.
