We don’t have soup often; but whenever we’re in the Yes Organic Market, I end up lingering in the soup aisle, almost drooling over the multitude of colorful boxes promising flavor-rich experiences in a bowl. Almost all of them have one thing or another that we generally avoid–soy by-products, canola oil, various preservatives and additives I can’t pronounce (let alone spell), etc.
Then, one day, I had one of those little “duh” moments when you realize something so obvious and simple you’re a little embarrassed to admit that you hadn’t thought of it before. I was going to make one of those soups. We had a ton of carrots from Costco in the fridge and I had been on a bit of a ginger kick, so I decided to try carrot-ginger soup.
Now, I should note that when it comes to soup, I prefer the thick and creamy kind. So, naturally, I made my carrot-ginger soup creamy. Plus, I love coconut milk and I think it’s an awesome vehicle for almost any flavor combination. What I like best about this soup creation is that it’s super versatile: smooth and soothing to have on a chilly day; but crisp and refreshing on a hot one.
2 Tbsp ghee
2 onions, minced
6 C broth (we suggest home-made when possible, we used chicken broth)
2 lbs carrots, chopped
2 Tbsp ginger, grated
1 and 3/4 C of coconut milk (or 1 13.5-fluid ounce can)
1 Tbsp of lemon juice
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
In a large pot, sauté the onion in the ghee over medium heat until translucent and soft.
Then, add the chicken broth, carrots and ginger. First bring it to a boil, then turn down the heat to medium-low, and simmer for 15 minutes. Pour into a food processor or blender and blend well.
Add lemon juice, salt, pepper, garlic powder and coconut milk. Blend until smooth.