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Carrot Ginger Soup
Source: Kitchen Revelry Cookbook by Ali Larter - featured in Family Circle Magazine March 2014 (Entered by Lee Ruff)We had a mess of sweet winter carrots, and needed something new to try with them. Here we found a winning recipe.
Serves: 6
Vegetarian!
Ingredients
2 T
olive oil
1/2 cup
chopped white onion
4 cups
peeled and chopped carrots (in 1/2 inch pieces)
4 cups
vegetable broth
1 cup
orange juice
1 T
fresh ginger, grated
1 T
lemon juice
14 oz can
coconut milk
1/2 tsp
salt
1/8 tsp
black pepper
Step by Step Instructions
- Heat olive oil in a large saucepan over medium heat and add onion; saute until translucent, about 5 minutes.
- Add carrots, broth, orange juice, ginger, and lemon juice; bring to boil.
- Reduce heat and simmer, covered until carrots are tender, about 20 minutes, then remove from heat.
- Puree soup with an blender or food processor until very smooth.
- Return soup to saucepan and stir in coconut milk, salt and pepper. Reheat over medium heat until hot and serve.
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