I've had some pretty atrocious carrot ginger soups. This recipe is my quest to restore the tarnished reputation of this soup. The creaminess of the coconut, and sweetness of the candied ginger are a great compliment to the carrots.
- 3 Tbsp (45 mL) coconut oil
- 2 Tbsp (30 mL) ground cumin
- 2 Tbsp (30 mL) ground coriander
- ¼ cup (60 mL) crushed garlic
- 2 cups (500 mL) roughly chopped white or yellow onion
- 6 large carrots, peeled and sliced into thin coins
- 2 russet potatoes, peeled and roughly chopped
- 3/4 cup (125 mL) candied ginger
- 1 Tbsp (15 mL) salt
- 2 cups (500 mL) vegetable stock
- 4 cups (750 mL) water
- 1 can (14 oz [400 mL]) quality coconut milk
- 1 Tbsp (15 mL) lemon juice or apple cider vinegar
- Pinch cayenne pepper (optional)
- Put coconut oil, cumin, coriander, garlic, and onion in a large, heavy stockpot and cook over medium heat for about 5 minutes until onions are translucent.
- Add remaining ingredients, except for lemon juice or vinegar and cayenne. Bring to a boil, reduce heat, and simmer for 30 minutes or until vegetables are tender
- Stir in lemon juice or vinegar and cayenne. Carefully transfer mixture to a blender and purée until smooth. Return to pot and season with salt and pepper to taste.
Yield: 10 servings.
***Me, and this recipe were featured in Vancouver's Georgia Straight Magazine, during my time at Heirloom Vegetarian Restaurant. (forgive the tiredness and annoyed look on my face in that article, I WAS really pumped for the opportunity)