One of my most favorite soups that I have been making for years. The slowly sautéed onions and ginger create a depth of flavor that matches no other and when mixed with caramelized carrots, chicken broth, coconut milk and my favorite spice combo, nutmeg and coriander, your tastebuds will be delighted and your belly warmed. See for yourself! Enjoy! P.S. Sub raw, organic cream instead of coconut milk for an ever more delicious soup!
Carrot Ginger Soup with Coconut Milk
Recipe Type: soup, entree
Author:
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 2 tablespoons fresh ginger, peeled and minced
- 1 teaspoon salt
- 4 cups carrots, cut into 1 inch slices
- 1 teaspoon ground nutmeg
- 1 teaspoon ground white pepper
- 1 teaspoon ground coriander
- 4 cups (1 quart) chicken broth or vegetable (ideally homemade)
- 2 cups organic coconut milk (ideally Native Forest brand without BPA)
Instructions
- Melt butter over medium high heat. Once melted, add the onion, ginger and salt
- and sauté for about 12 minutes or until brown and almost caramelized.
- Add the carrots and sauté for about 16 minutes; they should be starting to brown
- but you don’t want them to burn. If your pan gets too dry, add one more tablespoon
- of butter or oil to the pan.
- Add nutmeg, white pepper and coriander and sauté for a minute, mixing in well
- with all the carrots.
- Add the chicken broth and coconut milk and simmer for 5 minutes.
- Puree in a blender or with an immersion blender until smooth.
- Thin to desired consistency if too thick for your liking by adding more broth.
At its essence a traditional carrot ginger soup , it packs a few exotic punches. Floral ginger and coconut milk mingle with earthy, sweet carrots and grounding curry spices. A squeeze of lime and some fresh cilantro leaves brighten the flavors.
Nice description! Thanks for commenting. Love, Amanda
How many servings is this recipe?
It depends on how big of serving you eat but about 4-6.
I just made this and I’m very please I picked this recipe to try! It’s yummy! I didn’t have any broth or white pepper so I just improvised with black pepper and plain old water, and the amount of nutmeg scared me so I skimped… but it’s great anyway. Next time I’ll be prepared and I’ll try it again the way you wrote it.
So glad you liked this soup. It’s one of my favorites too! 1 teaspoon of nutmeg is so little. I normally add a ton more! Thanks for commenting. Amanda Love
Round two, still forgot to get white pepper. But the soup was totally awesome anyway. I did everything else the best I could to stick to your recipe this time. Fantastic! My kids ate it (except one this time, but she’s a stinker — it’s really not the soup). Thanks again for the fabulous recipe. This soup makes me so happy.
You are so welcome! Any soup that makes you happy is a good thing!! Thanks for sharing. I love it too! Amanda Love