Simone, the founder of Foodiehomechef, comes to SumoChef today to give us some great insight on how to make Creamy Carrot Soup.
This is one of my favorite soups, especially in the Fall & Winter months! Not only are all the ingredients healthy for you on so many levels, but it’s very creamy, so delicious & easy to make. I love to serve this with warmed up, crusty, multigrain rolls & butter
3 to 4 as a light meal or 4 to 6 as a starter
- 1 Tblsp coconut oil
- 1/2 large vidalia onion, diced (about 1 cup)
- 1 – 1 1/2 lbs organic carrots, peeled, sliced & roughly chopped (4 cups)
- 1/2 tsp kosher or sea salt
- Fresh ground black pepper, 3 pepper mill turns
- 1 tsp ground turmeric
- 2 Tblsp fresh ginger, peeled & chopped small
- 3 cups organic chicken or vegetable broth
- 1 – 13.5 oz can organic, unsweetened coconut milk
- 3 to 4 cloves garlic, peeled & minced
For serving: ground cinnamon & fresh grated nutmeg (see Tip# 1)
Optional: garnish with a couple of sprigs of fresh parsley
- In a 12 quart deep stock pot; melt coconut oil over med-high heat. Stir in onion & carrots. Lower heat to medium & cook for 5 minutes, partially covered, stirring occasionally (see Tip# 2).
- Stir in salt, pepper, turmeric & ginger. Cook another 1 minute.
- Stir in broth, raise heat to high & bring to a boil. Reduce heat to low, cover & simmer for 20 minutes or till carrots are tender.
- Stir in coconut milk & garlic. Remove from heat & let cool, uncovered, about 5 minutes.
- Using an immersion blender; process (right in the pot) till soup is blended, but still has some small chunks of carrot (see Tip# 2).
- Taste & season with a little more salt & pepper, if you like.
- Ladle soup into serving bowls. Add a pinch of cinnamon & some fresh grated nutmeg to each bowl, garnish with parsley (if using) & serve. Refrigerate or freeze any leftovers.
Tips & Suggestions
1. In any recipe that calls for nutmeg, I always suggest using fresh grated nutmeg & not the store bought variety. The aroma & taste of fresh grated nutmeg is beyond compare!
2. If you don’t have an immersion blender, you can cook this in a smaller pot. At directions# 5… transfer the soup to a blender & pulse till the texture of the ingredients are to your liking. Or, if you prefer, puree till soup is completely smooth.