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| Camera shy ... lime juice |
This easy delicious weeknight soup comes together fast!
I prefer using regular carrots, even though they have to be peeled or scraped. But to speed up the process even more, use those pre-peeled and cleaned pretend baby carrots … I won't judge.
After roughly chopping the onions, the rest of the ingredients is just measure or open a can/container. Maybe 30 minutes start to finish, tops!
Speaking of “tops,” despite violently shaking the can of coconut milk, thickened cream might still be unblended on top mocking you. TIP ALERT: while hold the can upright over the soup, carefully scoop out the cream into the pot, THEN pour the rest of the can in. Trust me, if you make the mistake of holding the can at an angle while digging into the cream, it will spatter all over you and the floor #askMeHowIknow.
One more tip: use a larger and deeper pot than you think you need. The soup doesn’t take up that much room, but the deepness of the pot reduces stovetop splatter while you wield the hand blender – you’re welcome.
Gingery Carrot Soup
Adapted from: The Chew Quick & Easy: Stress-Free Recipes for Every Occasion, 2017.
Yield: 4 servings
Make this soup in advance! Allow soup to cool a bit, then cover tightly and refrigerate up to 3 days. If the soup thickens, simply add additional veggie broth to taste.
1 Tbl. olive oil
1 medium onion, coarsely chopped
2 cloves garlic, smashed then peeled
1 lb. bag carrots (cleaned or peeled if whole), coarsely chopped
2 tsp. ground ginger
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1 tsp. honey
2 cups vegetable (or chicken) stock
13.5 oz. can unsweetened coconut milk (light/reduced-fat preferred)
1 tsp. kosher salt (plus more to taste)
1/4 tsp. coarsely ground black pepper (plus more to taste)
Juice from one lime
2 Tbl. chopped cilantro leaves and tender stems (for garnish)
In a 6-quart or larger deep pot set over medium heat, add the olive oil. When hot, add onion and garlic. Using a heat-safe spatula or a wooden spoon, sauté frequently for 5 minutes or until onions start to soften and become translucent.
Add carrots; continue to sauté an additional 5 minutes. Sprinkle in ginger, cumin, and red pepper flakes, then pour in honey and veggie stock. Cover, increase heat to medium-high and bring just to a simmer. Lower heat but continue to simmer for an additional 10-15 minutes or until carrots are slightly tender.
Remove saucepot from heat. Using a hand blender, blend until smooth or to your preference (you can instead transfer the soup to a blender and run at low speed until smooth or to your preference, then return soup to pot).
Return pot to burner and set to low. Shake (the can, not you) then open and stir in coconut milk (see TIP ALERT above), then allow soup to return to a simmer. Do not allow to boil … the coconut milk will separate, and not in a good way.
Ladle soup into four bowls. Squeeze lime juice evenly onto soup. Garnish with chopped cilantro and serve.
I prefer using regular carrots, even though they have to be peeled or scraped. But to speed up the process even more, use those pre-peeled and cleaned pretend baby carrots … I won't judge.
After roughly chopping the onions, the rest of the ingredients is just measure or open a can/container. Maybe 30 minutes start to finish, tops!
Speaking of “tops,” despite violently shaking the can of coconut milk, thickened cream might still be unblended on top mocking you. TIP ALERT: while hold the can upright over the soup, carefully scoop out the cream into the pot, THEN pour the rest of the can in. Trust me, if you make the mistake of holding the can at an angle while digging into the cream, it will spatter all over you and the floor #askMeHowIknow.
One more tip: use a larger and deeper pot than you think you need. The soup doesn’t take up that much room, but the deepness of the pot reduces stovetop splatter while you wield the hand blender – you’re welcome.
Gingery Carrot Soup
Adapted from: The Chew Quick & Easy: Stress-Free Recipes for Every Occasion, 2017.
Yield: 4 servings
Make this soup in advance! Allow soup to cool a bit, then cover tightly and refrigerate up to 3 days. If the soup thickens, simply add additional veggie broth to taste.
1 Tbl. olive oil
1 medium onion, coarsely chopped
2 cloves garlic, smashed then peeled
1 lb. bag carrots (cleaned or peeled if whole), coarsely chopped
2 tsp. ground ginger
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1 tsp. honey
2 cups vegetable (or chicken) stock
13.5 oz. can unsweetened coconut milk (light/reduced-fat preferred)
1 tsp. kosher salt (plus more to taste)
1/4 tsp. coarsely ground black pepper (plus more to taste)
Juice from one lime
2 Tbl. chopped cilantro leaves and tender stems (for garnish)
In a 6-quart or larger deep pot set over medium heat, add the olive oil. When hot, add onion and garlic. Using a heat-safe spatula or a wooden spoon, sauté frequently for 5 minutes or until onions start to soften and become translucent.
Add carrots; continue to sauté an additional 5 minutes. Sprinkle in ginger, cumin, and red pepper flakes, then pour in honey and veggie stock. Cover, increase heat to medium-high and bring just to a simmer. Lower heat but continue to simmer for an additional 10-15 minutes or until carrots are slightly tender.
Remove saucepot from heat. Using a hand blender, blend until smooth or to your preference (you can instead transfer the soup to a blender and run at low speed until smooth or to your preference, then return soup to pot).
Return pot to burner and set to low. Shake (the can, not you) then open and stir in coconut milk (see TIP ALERT above), then allow soup to return to a simmer. Do not allow to boil … the coconut milk will separate, and not in a good way.
Ladle soup into four bowls. Squeeze lime juice evenly onto soup. Garnish with chopped cilantro and serve.
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