Recipe: Blau’s Carrot Ginger Soup
January 4, 2009
This soup is delicious and great for winter as carrots are a winter vegetable and ginger is a warming spice, great for these cold and dark January days.
It originally didn’t include the coconut milk but during a cooking class with a client, her creative juices started flowing and she had the urge to add coconut milk to the recipe I provided. The result was a bit of terrific. Enjoy – just like we did!
Blau’s Carrot Ginger Soup
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings
Ingredients:
6 carrots
1 can of coconut milk
1 medium onion
1 teaspoon sea salt
4 cups water
6-inch piece fresh ginger, juiced
Fresh parsley to garnish
Directions:
1. Wash, peel and cut carrots and onion into chunks.
2. Place vegetables and salt in a pot.
3. Add water and bring to boil. Cover with a lid.
4. Simmer on low heat for 25 minutes. Add coconut milk with ten minutes left.
5. Peel ginger root and place into blender. Add 1/4 cup of water and blend.
6. Transfer soup into blender, adding water if necessary to achieve desired
consistency.
7. Garnish with parsley.
