Written By: Nina Goffi
If you have a habit of stock piling your CSA carrots, this recipe is for you! This recipe is inexpensive, healthy, quick and non-soup lover approved (I watched this said non-soup lover get excited about leftovers. Leftovers!). Wonderfully creamy, nutty, sweet, savory, ladle this one straight into a bowl (or five), or onto rice for a heartier meal.
Carrot Ginger Soup
Serves 4-6
Ingredients:
1lb Carrots
1 Yellow Onion
2 Tbsp peeled Ginger
2 cloves Garlic
1 tsp Curry Powder
1/2 tsp Red Pepper Flakes
1/4 cup Peanut Butter
1 Tbsp Coconut Oil
Healthy pinch Sea Salt
1 can full fat Coconut Milk
2 1/2 cups Water
Instructions:
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Scrub carrots thoroughly or peel. Chop carrots, onion, garlic, and ginger into small-medium pieces (it’s going to be blended, so no need to fret your less than artful cuts!).
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Heat coconut oil on medium high heat in a large soup pot and add chili flakes. Let the oil infuse with the chilis for a few minutes, then add chopped veggies.
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Sauté veggies for 3-5 minutes, adding spices and water when veggies are fragrant. Bring soup to a boil, then reduce to a simmer, covering. Let simmer for 20-30 minutes or until carrots are soft.
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Add peanut butter and coconut milk and stir to combine. Remove the pot from the heat and use an immersion blender or processor to make the soup buttery and creamy. Pulse until desired consistency is met.
Notes:
Inspired by Minimalist Baker's Creamy Thai Carrot Soup with Basil.
Nina Goffi is a book designer by day, yoga instructor by night. She is the Co-Creator of Sunset Yoga BK, an outdoor community based yoga collective and is diving mouth first into food blogdom after snapping her healthy meals on @OpenTabBrooklyn. She balances office life with a passion for all things crunchy, green, and nourishing. You can find her lip syncing to Kanye on the Q and offering Kombucha scobys to strangers.
Follow her on instagram @opentabbrooklyn