This vegan, gluten-free recipe from Tasty Yummies accompanied the gift of beautiful blue soup bowls. We enjoyed the soup warm, but it will appear again chilled in the summer season. Serves 4-6
1 TB olive oil
1 onion, chopped
3 TB finely chopped ginger
3 cloves garlic, minced
1 lb. organic carrots, peeled and chopped into 1-inch pieces
4 cups organic low sodium vegetable broth
1/2 tsp sea salt
1-2 tsp yellow curry powder (optional?)
1/4 tsp red pepper flakes (optional)
1 cup full fat organic coconut milk
Heat olive oil in a Dutch oven or soup pot over a medium/high heat. Add in the onions and ginger, sauté for 4-5 minutes until the onions are beginning to get translucent and both the onions and ginger are fragrant. Add the garlic and sauté for another minute. Then pour in the broth, add in the carrots, salt, curry powder and red pepper flakes (if using).
Bring to a boil, then turn the heat down and cover the pan and allow to simmer for 25-30 minutes until the carrots are nicely tender. Remove the pan from the heat (or just turn off) and allow the soup to cool, uncovered, for about 15-20 minutes.
Purée with an immersion blender or in batches using a regular blender or food processor, until smooth. Return the puree to pot over a low heat. Pour in the coconut milk, stirring well to combine. Once combined, remove it from the heat and serve hot, or store it in the refrigerator and serve chilled. Top each bowl with some thinly sliced green onions.
Notes and Tips...
- Curry - I'll use this soup as the excuse to share my recipe for curry - it is not "yellow" curry, but it works; for me this ingredient is not "optional"
- Red Pepper Flakes - they add heat so use according to preferences
- Organic? - recipe works even if ingredients are not "organic"