Carrot Ginger Soup

Sweet carrots, bright ginger, and earthy turmeric all blended up with coconut cream make this soup rich, flavorful, and super satisfying. 

If you're able to get your hands on fresh turmeric this recipe is a great use for it! But if you do get your hands on some be sure to wear some gloves so it doesn't get all over your hands. If you don't have fresh turmeric don't worry you can still make this soup just keep in mind that dried herbs and spices have a more concentrated flavor than fresh so you just need to use a smaller amount. 

The carrots aren't just sauteed and boiled they are roasted to concentrate their sweetness to add another layer of flavor to the soup. 

Carrot Ginger Soup

1 kg/2.2 lbs carrots - about 10 medium carrots, peeled

2 Tbsp olive oil

2 Tbsp silan/honey 

1/4 tsp cumin 

Salt

1 large onion, diced 

2 garlic cloves, minced 

1 Tbsp freshly grated ginger - about a 1-inch piece

1 Tbsp freshly grated turmeric - about a 2-inch piece OR 1 tsp dried turmeric powder

Tiny pinch of chili flakes (optional)

1 can full-fat coconut cream

2 1/2 - 3 1/2 cups water 

Preheat oven to 200°C/400°F 

Cut the peeled carrots on a bias into 1/4 inch medallions. 

Place the carrots in a large bowl and drizzle with 1 tablespoon of olive oil, silan/honey, cumin, and a pinch of salt. Spread the carrots in a single layer on a parchment lined sheet tray and roast for 20-25 minutes. 

While the carrots roast heat 1 tablespoon of olive in a pot over medium-high heat. Add the onions along with a pinch of salt and cook the onions for 8-10 minutes until soft and golden. Add the garlic, ginger, turmeric, and chili flakes if using. Cook for an additional 2 minutes. Add the roasted carrots, coconut cream, and water. Don't add all of the water at once, start out with 2 1/2 cups. Add another pinch of salt and bring the soup to a boil and then lower the heat, cover the pot, and allow the soup to simmer for 20 minutes until the carrots are tender. Blend the soup until smooth and add more water until you are happy with the thickness. Taste and adjust seasoning as needed. I like to finish the soup with a few leaves of fresh cilantro and a squeeze of fresh lime juice.  

Yield: 4 servings