Carrot Coconut Ginger Soup

I'm not a big fan of carrots but I ordered coconut carrot soup in a brewery in Pittsburgh on a whim and it was delicious. Dave and I enjoyed it so much we decided to try to recreate the recipe the following week because it seemed like such a wonderful spring recipe. There are a lot of coconut carrot soup recipes to choose from on the internet but this recipe keeps things really simple. Orange juice is added for brightness and while it was not a perfect match to the one we tried at the Church Brew Works we were happy with it overall. This soup was served with a glass of wine and some crunchy herb flatbread topped with goat cheese.

Recipe from The Splendid Table.  

-2 tablespoons olive oil
-1 small white onion, chopped
-4-5 chopped carrots
-1 potato, peeled and diced
-4 cups vegetable broth
-1 cup orange juice
-1 tablespoon plus 2 teaspoons finely grated fresh peeled ginger
-1 tablespoon lemon juice
-14-ounce can coconut milk
-Salt and pepper, to taste
-Microgreens, for garnish

Heat olive oil in a large pot over medium-high heat. Saute the onion for seven minutes and lower the heat to medium. Add the carrots and potatoes and cook for three minutes, then add the broth, orange juice, lemon juice and ginger. Bring to a boil, then simmer, covered, for twenty minutes. Remove from heat, blend until smooth using an immersion blender, and then stir in coconut milk, salt and pepper. Top with microgreens for service.


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