Francis' Carrot Soup

Photo by Natural Chef Carolyn Nicholas on Unsplash

Carrot Soup

Option 1:

Ingredients

• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1½ tsp curry powder
• 1¾ cup vegetable broth
• 1 can coconut milk (14 oz)
• sea salt, to taste

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit of extra liquid to thin.

Option 2:

Ingredients

• 12 cup low sodium broth (6 cups veg, 6 cups chicken)
• 1 tsp olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1tsp peeled fresh ginger
• 2 medium red potato, chopped
• 8 carrots, chopped
• 2 cups coconut milk
• 1 small red pepper, chopped
• ½ tsp white pepper
• ½ cup cubed apple or pear (optional)
• lime juice

Preparation

1. Cook broth in a large, heavy saucepan, reducing it by half to concentrate flavors.

2. Heat oil in a medium sauté pan. Add onion and garlic; sauté 3 to 5 minutes, or until onion is translucent.

3. Add ginger, potato, and carrot; cover and cook 5 minutes, stirring occasionally. Add coconut milk and bell pepper; cover and cook 5 more minutes. Add reduced broth to vegetable mixture; season with pepper. Cover and cook until all vegetables are tender.

4. In blender or food processor, puree soup in small batches until smooth. Adjust seasonings.

5. Serve in warm soup bowls. Garnish with apple or pear cubes, if desired.

Variation: Garnish with a combination of scallions and chopped fresh parsley or cilantro.