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 MyRecipes.com – 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 MyRecipes.com.
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.