GINGERED CARROT SOUP
Ingredients
- 1/4 cup extra-virgin olive oil
- 1-1/2 pounds carrots, peeled and sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons grated fresh ginger
- 4-1/2 cups vegetable broth
- 1/4 teaspoon nutmeg
- Salt and ground pepper
- 1/4 cup coconut milk for garnish
- Optional: Red Rock Cabbage migrogreens for garnish
Instructions
- Over medium heat, add olive oil in a dutch oven or soup pot.
- Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 8 minutes, stirring the vegetables occasionally, until just beginning to soften.
- Add the vegetable stock and nutmeg to the vegetables and season with salt and pepper.
- Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.
- Use a Vitamix or immersion blender and blend the soup until it’s smooth and creamy.
- Lightly drizzle coconut milk and stir slightly into the soup.
- Serve in shallow bowls and garnish with microgreens, if desired.
Recipe by Regan Baroni at https://reganbaroni.com/blog/recipes/gingered-carrot-soup-recipe/