Ginger Carrot SoupPosted: October 31, 2017
I had to pop in and share this recipe! I tossed it all together without much thought yesterday morning, but it turned out so good that I’m sure it will soon become one of our staple soups in my house! The carrot base is cheap and the crockpot cooking makes it easy (although, I’ve included stove top directions that are very simple, as well). I used chicken broth, as that is what I had on hand, but since this recipe is already dairy-free, it can be made vegan just by choosing vegetable broth!
This soup is super silky and feels rich. The lemon juice at the very end adds brightness, while the curry powder and turmeric provide depth below that punch of ginger flavor. The carrots add their own natural sweetness, making this the perfect soup for those gray, rainy autumn days! Coming home to this soup after 12 hours of work and class was pure heaven!
I have had carrot soup on the brain since receiving two giant carrots in my Hungry Harvest Produce Delivery Box. Seriously, they were each as tall as a wine bottle! Hungry Harvest is a service that delivers recovered produce (fruits and vegetables that would otherwise go uneaten/be sent to the trash) to my door on a weekly basis. The variety in the boxes forces me to get creative in my cooking and meal-planning, and I feel great knowing that I am helping to reduce food waste! Those incredible carrots were rejected at the grocery store for being too big, and, without Hungry Harvest, would have ended up in a compost pile–or worse–a landfill. The vegetables that I receive aren’t rotten–they could be too big, small, or “ugly”, or even have just been packaged or transported differently than the grocery stores requested. I am absolutely a “happy customer” of Hungry Harvest, and I’m also a Hungry Harvest Ambassador. If you would like to join me as a #hungryharvesthero and try your first HH box, you can follow this link: http://hgryhv.st/2hoYVUj and use the code “HERO5” for $5 off the box (that’s over 30% off!). Full disclosure: If you choose to try a box through my link, I will get a discount on my next HH box as well!
Ginger Carrot Soup
Prep time: 15 min | Cook time: 40+ min | Serves: 4
- 6-8 carrots
- 1/2 medium onion
- 2 inch fresh ginger
- 3 garlic cloves
- 1 inch turmeric root*
- 3 c. broth (chicken or veggie)
- 1/2 tsp ground ginger, heaped
- 1/2 tsp. garlic powder, leveled
- 1/2 tsp. curry powder, leveled
- 1 tsp. kosher salt
- 1 can of coconut milk
- 1 lemon
*You can use 1 tsp. ground turmeric if you don’t have actual turmeric root (mine is stashed in my freezer from months ago when Hungry Harvest sent fresh turmeric in one of my produce boxes)
Place the top oven rack at the middle of the oven and set the oven to high broil. Spread parchment paper over a pan. Peel the carrots, onion, ginger, garlic, and turmeric (be careful, the turmeric will stain! With this little root, I usually use a paring knife to peel it over the sink, so I’m not staining a cutting board. If you need a surface, a small ceramic plate will usually hold it’s seal and won’t stain.)
Spread all the peeled vegetables and aromatics in the pan and place in the oven. Broil for about 10 minutes, or until the onions, garlic, and ginger are beginning to brown. The carrots will soften, but won’t brown.
Tip all of the broiled vegetables into a crockpot. Add the dry spices and the broth. Set to cook on low for 8 hours or high for 4 hours. Alternately, tip the vegetables into a sauce pot and add the spices and broth to the pot. Bring to a boil, then cover and bring down to the barest simmer for 30 minutes, until a fork easily pierces the carrots.
Once finished, whether by crockpot or stovetop, add in about 1 cup of the coconut milk. Use an immersion blender to puree until smooth right inside the cooking vessel, or carefully ladle into a blender. If using a blender, only fill halfway to avoid the scalding liquid from escaping! Puree in batches until smooth. Strain the soup through a sieve, to pull out the thread-like ginger that will never get smooth. Squeeze the juice from one whole lemon into the soup and stir to combine. Serve hot, a little fresh cilantro is nice, too.