Carrot Ginger Coconut Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (16 ounce) bags baby carrots
  • 2
    inches fresh grated ginger (~2 T) or 1 tablespoon store bought pureed ginger paste
  • 2
    tablespoons butter or 2 tablespoons olive oil
  • 12
    large onion, finely chopped
  • 2
    shallots, finely chopped
  • 1 -2
    cloves smashed and chopped garlic
  • 2
    teaspoons tomato paste
  • 1 12
    quarts chicken stock or 1 1/2 quarts vegetable stock
  • 3
    (12 ounce) cans thai style coconut cream (the top solidified part of the coconut milk that forms when the can is undisturbed)
  • 1
    teaspoon lemon juice
  • 1
    teaspoon salt
  • 1
    teaspoon pepper
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DIRECTIONS

  • Saute Onions and shallots for 2 minutes in butter or olive oil on medium heat. Add grated ginger and finely chopped garlic and saute on low for an additional 2 minutes or until translucent. Do not brown garlic. Chop baby carrots into thirds and add to the onion mixture along with the tomato paste, mix well. Saute 1 - 2 minute on low, and then degalze pan with chicken or vegetable stock. Bring to a simmer and cook on Medium high to reduce liquids by about a third by cooking for 25 minutes. Do not overcook, or soup will not have a bright orange color. Carrots should be fork tender. Transfer to a bowl and use an immersion blender or a regular stand blender and blend thoroughly. Soup should be thick. Add 3 cans of coconut cream (the top part of the cocnut milk can that is solified).
  • Conitinue to reduce to desired thickness. Adjust salt and pepper to taste. Add 1 t lemon juice.
  • Serve hot with sprinkled parsley on top.
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