One of my favorite ingredients to cook with is ginger. I love it in all forms: ginger tea, ginger candy, ginger cookies. I can’t get enough! I’ve tried to make a nice carrot ginger soup, but found that most recipes push orange juice and heavy cream—not my preference. My recipe uses coconut milk instead to add some sweetness to the spicy ginger. All you ginger lovers out there will appreciate this twist on carrot ginger soup.
4-1/2 tablespoons of minced ginger
3 cups vegetable broth
Two to three cloves finely minced garlic
2 tablespoons olive oil
1-1/2 cup chopped carrots
1 diced medium red onion
1/4–1/2 cup coconut milk
Salt and pepper to taste
1. Heat olive oil over medium heat in the bottom of pot. Add onions and cook until soft; then add ginger and garlic. Cook until soft and fragrant for about two to three minutes.
2. Add carrots, broth, and coconut milk. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about twenty to thirty minutes. In batches, puree soup in blender and thin with additional broth as needed.
3. Serve hot and enjoy the taste, the smell, and the health benefits!