Nothing beats my January blues more than having a bowl of this warm gingery soup. You can easily spruce it up by adding extra spices (think harissa, saffron, curry, etc) or by topping it with sauteed mushrooms, bits of bacon, candied pecans, a swirl of cilantro pesto or even a thin slab of blue cheese. Truth be told though, I like it as is – and to me, it tastes even better while watching TV in oversized sweatpants and a blanket nearby.
Note: In this recipe, I use the cooking water from the carrots. However if the carrots are not organic, I throw out the cooking water and add my favorite bone broth to blend with the carrots in step 4.
Ingredients
- 1 tbsp groundnut or olive oil
- 1 small yellow onion, chopped
- 3 tbsp fresh ginger, chopped
- 1/2 kg organic carrots peeled and cut up
- 4 cups water
- 1/2 cup coconut milk
- 1 tsp salt
- 1 tsp freshly ground pepper
Instructions
- Saute the onion on medium heat until translucent
- Add carrots and ginger, tossing lightly for 2 minutes. Add the water and let simmer until carrots are very tender.
- Drain the cooked carrot mixture and reserve the vegetable broth in a separate bowl
- Place the carrot mixture in a blender with the coconut milk, salt, pepper and a cup of broth. Blend at high speed until creamy, adding extra broth until it reaches the desired consistency.
- Taste and adjust salt and pepper seasoning if necessary
