Carrot Coconut Ginger Soup

This was one of those recipes that evolved out of miscellaneous leftover ingredients though it is inspired by some other curried carrot or carrot ginger soup recipes that have been hanging out on my "to-make" list. This is another small batch recipe - enough for two or a lot for one.

In addition to warming up to this so far mild winter with soup recipes and homemade bread I have been yearning for spring even though it's still not quite warm enough. I'm not one to tamper with nature, but if since spring isn't coming, I created my own:
Left: seed starting - Right: sweet pea sprouts and future lemon trees!
I tried gardening for the first time last summer but unfortunately I started too late. The sunflowers and tomatoes had barely begun to flower before the cold weather ended their short little lives... whoops. So this year I started early. Really early. Too early? We'll see.
Even just the sprouts popping out of the dirt brighten the mood of any room, maybe even more than a full grown plant because it is so new and exciting to watch how they change each day.
Avocados
Left: baby lentil plants - Right: more sweet peas
Now back to winter...
Though this soup was as warming as any hearty winter soup, the coconut milk and ginger created a very refreshing and light taste. A pinch of red pepper gave it enough spice to add an extra warming boost with a little wake-up kick for lazy winter days!

Carrot Coconut Ginger Soup
1/2 tsp neutral oil
1 c chopped carrots
1.5 tbsp onion
1 tsp fresh ginger
1 can light coconut milk
1/3 c water
1/4 a lemon's juice
pinch of red pepper
salt
pepper

-Heat the oil in a pot and stir together with the carrots, let cook (covered) for 5-10 minutes
-Add the onion and let cook (covered) for another 5 minutes
-Add the ginger, coconut milk, and water, then stir the ingredients and let cook until the carrots are soft
-Let the soup cool slightly, then add in the lemon juice, red pepper, salt, and pepper to taste
-Pour the soup into a blender or use an immersion blender for a creamy soup - otherwise serve as-is for a chunky soup!



8 comments :

Betsy 2/22/12, 4:30 PM  

I feel like we're sharing a brain today! I just posted on my blog about having over-bought carrots and were looking for some carrot recipes (not to mention curry/ginger/coconut is one of my all time fave combinations) also, I was contemplating my spring garden just the other day as well! My herbs did pretty well through the winter, and I'm planning tomatoes, peppers and lettuce for this year!

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Karen W. 2/22/12, 6:01 PM  

How much lemon juice do you mean? Thanks! I can't wait to try this.

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sweet road 2/23/12, 12:40 PM  

@Karen W. I just cut a lemon into 4 pieces and squeezed one of them into the recipe, but you can use as much or as little lemon juice as you'd like!

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Kelly | Eat Yourself Skinny 2/23/12, 4:18 PM  

Wow this looks fantastic and I must say, I absolutely adore your blog! Consider me your newest follower! xoxo

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Kimber 2/28/12, 11:27 AM  

Okay wow, this soup sounds amazing! Being vegetarian I love stumbling upon blogs that offer amazing recipes that don't include meat!! Thanks for sharing!

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Punctuation Mark 3/3/12, 6:48 PM  

this looks soooo good!! happy weekend!

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cookingwithlysa 3/27/12, 8:10 AM  

...this soup looks so delicious. I already had ginger and carrot soup but never had Coconut-gingner carrot soup!! Sounds like delicious.

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Anonymous 7/19/12, 3:47 PM  

We just got back from Germany and while there I had a Carrot, Coconut and Ginger soup at the Soup Kitchen in Munich. This picture here looks exactly like the soup that I ate. I can't wait to make it. Mine had little bits of something in it, so I was thinking it may have been flaked coconut, so am going to put that in as well. Can't wait to try it.

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