Most of us find ourselves cooking more than normal during this unexpected pause in our lives and it’s a good time to try new recipes. In an effort to social distance, I’m making less trips to the store, so a few weeks ago I bought a beautiful 5-pound bag of locally grown, organic carrots knowing they would last me a few weeks. Carrots are rich in vitamin A, a powerful antioxidant, that helps support a healthy immune system.
This incredible carrot coconut soup is so simple and easy to make. Its full of flavor, slightly sweet, and creamy without any dairy. I garnished it with clover and radish sprouts, but it would be wonderful with cilantro or chives as well. Served with crusty bread, it makes a perfect, warm dinner for a chilly spring evening or a great course to serve on Easter.
- 4.5 cups of carrots
- 1 medium onion
- 5 cloves of garlic
- 2 tsp of fresh grated ginger
- 2 ¾ cups of vegetable broth
- 1 2/3 cups of full-fat coconut milk
- Juice of 1/ 2 lemon
- 1 tsp salt
- 1 tsp turmeric powder
- 2 Tbsp of oil (coconut or avocado)
- Fresh herbs & sprouts for garnish
- Salt & pepper to taste
Prep Time: 10 minutes
Cook Time: 20 minutes
- Preheat the oven to 420 °F
- Wash the carrots and cut them into small pieces. If possible, do not peel so that no valuable vitamins are lost. Peel the onion and cut into 1-inch cubes.
- Place the vegetables on a sheet pan and drizzle with 1 Tablespoon of oil and roast for about 20 minutes until slightly brow, turning once half way through.
- Peel and chop the garlic. Heat the remaining 1 Tablespoon of oil in a large pot over medium heat. Toss in the garlic and sauté for 1 minute. Add the turmeric and ginger and toss until fragrant (about 30 seconds).
- Add in the vegetable broth, lemon juice, salt, roasted vegetables and coconut milk to the pot. Let simmer for about 5 minutes.
- Remove from heat and puree until smooth with a blender or immersion blender.
- Garnish with fresh herbs, season to taste and enjoy!