Gingered Carrot Soup

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Fall never fails to disappoint me with all of the gorgeous colors in the changing folliage and the weather with it’s lovely cooler temperatures.  A good soup is always a perfect pairing for a crisp Autumn evening!  Riche said he was skeptical at first when he heard that I was going to be making a Gingered Carrot Soup recipe courtesy of barre3 but once he took the first bite, he LOVED it!  He even complemented the presentation.  (I added a touch of sriracha and crumbled goat cheese as well.)  This is another perfect recipe addition to our collection and the perfect color for an Autumn evening.  Enjoy y’all!

 

Gingered Carrot Soup

(Serves 8 – recipe courtesy of barre3)

INGREDIENTS:

2 tbsp coconut oil
2 medium leeks, white and green parts only, thinly sliced
2 tbsp ginger root, minced
4 tbsp dry sherry or white wine
3 lbs carrots
4 cups vegetable broth
1 tsp ground ginger
Sea salt, to taste
1 can full-fat coconut milk (we recommend the brand Native Forest if available)

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INSTRUCTIONS:

  1. Heat oil in a large soup pot over medium heat. Add the leek and ginger root and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes. Add the sherry and carrots, and stir to cook for about 1 minute.
  2. Add the broth, ground ginger, and salt to taste, and bring to a boil. Reduce heat to a moderate simmer, cover, and cook until the carrots are tender, about 30 minutes.
  3. Purée soup in batches, and bring back to pot. Add coconut milk, and stir.
  4. Return soup to the pot, and reheat briefly. Do not let soup boil. Add additional coconut milk if desired. Garnish with cilantro, and serve.

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