Many of my recipes are born out of a need to use up ingredients I have left in my fridge. This recipe, for example, was the result of an unreasonably large bag of carrots that I thought we’d consume in time. Why I thought my husband and I would eat that much in a week is beyond me. I found myself scrambling to figure out what to do with a couple pounds of carrots, and I had to find something different than my same old “toss them in a salad” routine.
This Carrot Ginger Soup was the perfect solution. It’s sweet with just a hint of lemon and a zing of ginger. It’s also dairy free and vegetarian (but don’t let that scare you away, omnivores! It’s incredibly flavorful!). And if you’re like me and your fridge (or your garden) is overflowing with carrots, double the recipe and freeze half of it. You can also serve this cold for a refreshing lunch or appetizer in the midst of the warm summer months!
Carrot Ginger Soup
Adapted from Simply Recipes
Yields 2 entrée sized portions or 4 appetizer sized portions
2 Tbsp olive oil
1 ½ pounds carrots, chopped
1 medium yellow onion, chopped
1 tsp salt
4 cups vegetable or chicken stock
1 Tbsp minced fresh ginger
Grated zest from 1 lemon
¼ tsp freshly ground black pepper
1 cup coconut milk
Fresh chives, chopped for garnish
Add olive oil, carrots and onions to a medium pot or Dutch oven over medium heat. Sauté until onions are translucent.
Add the rest of the ingredients except the coconut milk and chives. Cover and cook until carrots are tender, about 20 minutes. Remove the cover and add the coconut milk. Simmer on low for an additional 15-20 minutes.
Blend with an immersion blender, or wait until soup cools a bit then transfer to a regular blender and blend until smooth.
Season with additional salt and pepper as desired. Serve with a squeeze of fresh lemon and chives.
** recipe, styling and photos by Sarah Hauser for Bright Bold and Beautiful