This energizing soup is delicious served hot or chilled. Loaded with beta carotene, carrots boost the immune system, and ginger is a time-honored digestive aid.
6 carrots (about 1 1/2 pounds), peeled
2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon peeled and grated fresh ginger
1 cup coconut milk
2 cups vegetable broth
Salt and freshly ground pepper to taste
Sour cream and/or snipped fresh chives for garnish (optional)
- Cut 1 carrot into ﬁne dice and set aside; slice the remaining carrots crosswise. Cook the sliced carrots in 2 cups boiling water until tender, about 10 minutes; drain.
- Meanwhile, in a large saucepan heat the olive oil over medium heat. Sauté the onion for 5 minutes, or until golden. Stir in the ginger, sliced carrots, and their cooking water. Add the coconut milk and vegetable broth and bring to a boil.
- Reduce heat to low and simmer for 10 minutes. Transfer the soup to a blender or food processor and purée.
- Return the soup to the pan and stir in the diced carrot, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for 5 to 10 minutes, or until the diced carrot is tender.
- To serve, ladle into soup bowls. Garnish with sour cream and/or chives, if you wish.
Makes 6 servings
If you buy carrots with greenery, remove it as soon as possible because it leaches moisture and vitamins from the roots.
Make it Your Own
The soup is also delicious garnished with a dollop of yogurt and a little chopped fresh mint or cilantro. Try adding a pinch of toasted shredded coconut.