Carrot Ginger Soup

by Valerie on May 28, 2009 · 3 comments

Welcome to What’s Cooking Wednesday, hosted by Tales from the Fairy Blogmother. I made this Carrot Ginger Soup the other week – I found it on – and it was tasty but, go figure, I preferred it cold. It’s just perfect as a refreshing summer cold soup. I barely tweaked the recipe, and I do think it’s one of those foolproof ones, like many on

Carrot Ginger Soup

2 teaspoons olive oil

4 carrots, peeled and chopped

1 small white onion, peeled and chopped

½ teaspoon turmeric

1 minced garlic clove

3 tablespoons diced peeled fresh ginger

1 cup cubed peeled butternut squash or sweet potato

1 diced peeled apple

4 1/2 cups vegetable broth

1 1/2 teaspoons sea salt, plus more to taste

1 (12-ounce) can coconut milk

In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 5 ingredients (through apple); sauté until fragrant. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.

Coconut Carrot Ginger Soup
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{ 2 comments… read them below or add one }

1 {The Perfect Palette} May 28, 2009 at 12:31 pm

looks delish.


2 Jen of A2eatwrite May 29, 2009 at 2:33 am

I’m not sure there’s any greater soup on earth than Carrot-Ginger. I love the addition of the coconut milk. Wonderful WCW recipe!


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