It is soup season. I’m going to be a happy little old lady someday because I really love soup.
This is another super, simple bowl of creamy yumminess that is SO healthy and good for you. Using vegetable stock and coconut milk for a base, I roast carrots and add a spice and herb profile full of flavor- fresh ginger, onions, thyme, tumeric, coriander, paprika and white pepper. Whirl it all up with your immersion blender and dinner is ready in 30 minutes.
Garnish with more coconut milk, chopped pistachios and gorgeous jewels of pomegranates to top the steaming bowl of mouth-watering silky soup.
roasted carrot Soup- Serves 4
3 TBSP butter or olive oil, divided
1/2 medium onion, rough chopped
1 heaping TBSP fresh grated ginger
1 1/2 tsp kosher salt, divided
1/2 tsp white pepper
1/2 tsp turmeric
1/2 tsp paprika
1 heaping tsp fresh thyme leaves
1/4 tsp coriander
3 cups vegetable stock
1 15 oz can full fat coconut milk
6-7 large carrots, peeled
3 TBSP chopped toasted pistachios
3 TBSP pomegranate seeds
2 TBSP full fat coconut cream/milk or Créme Fraîche
Method- total time 30 minutes
- Pre heat oven to 425. In a shallow pan, drizzle CARROTS with 1 TBSP of OLIVE OIL and 1/2 tsp kosher SALT. Roast for 20 minutes until caramelized and browned.
- In a dutch oven, add the BUTTER or remaining OLIVE OIL. On medium high heat, sauté the ONIONS until translucent- about 3-5 minutes. Add in the spices and herbs- GINGER, THYME, SALT, WHITE PEPPER, TUMERIC, PAPRIKA, CORIANDER. Bloom the spices in the frothy butter or oil for 1 minute.
- Pour in the vegetable stock and coconut milk. Bring to a boil then reduce heat to a simmer. Heat throughly for 5 more minutes.
Remove the carrots from the oven, roughly chop and add the the pot with the roasting juices from the pan.
- With an immersion blender, blend the soup until smooth and no chunks of onions or carrot are visible.
Ladle the hot soup into bowls and top with a drizzle of coconut cream or Créme Fraîche and chopped pistachios and pomegranates.