A warming soup recipe featuring carrots and ginger was recently showcased by Chef Tammy Brawley during an episode of ‘Real Virginia,’ the weekly television show produced by Virginia Farm Bureau.
The nutritious soup combines simple ingredients to create a creamy, flavorful dish perfect for cooler weather. Here’s what you’ll need:
Carrot Ginger Soup Ingredients:
1 tablespoon of butter, olive oil, or coconut oil
1 medium onion, diced
2-pound bag of baby carrots
2-inch piece of fresh ginger root, minced or grated
1 tablespoon turmeric
1 quart of vegetable or chicken stock
14.5-ounce can of coconut milk
Kosher salt and coarse ground pepper to taste
To prepare the soup, heat your chosen fat in a medium-sized pot over medium temperature and sauté the diced onions until they become translucent. Next, incorporate the ginger, turmeric, and carrots along with your selected stock. Bring the mixture to a boil, then reduce to a simmer and cook until the carrots can be easily pierced with a fork.
For best results, use a handheld immersion blender to puree the mixture directly in the pot until smooth. Stir in the coconut milk and blend once more. Heat on medium-low for approximately 5 minutes, adjust seasoning as needed, and serve.
If using a regular blender, exercise caution by working in batches. Ladle half the soup into the blender, remove the center cap from the lid, and cover with a folded dry towel. Pulse briefly before blending completely. Transfer to another pot and repeat with the remaining soup. Once everything is blended, mix in the coconut milk and warm on medium-low heat for about 5 minutes before serving.
