Cream of Carrot Soup

This soup is a great way to get some nutritious carrots into your system.  I really love the pop of flavor the fresh minced ginger brings to the party.

If you are looking for a new Vegan Cookbook to add to your collection, this one is filled with pretty pictures and the recipes are broken out into Holiday chapters, giving you lots of options. 

Cream of Carrot Soup

Serves 6-8

The Superfun Times Vegan Holiday Cookbook by ISA Chandra Moskowitz

1            tablespoon refined coconut oil

1            medium yellow onion, diced medium

1/2         teaspoon salt, plus a pinch

3            garlic cloves, minced

1            tablespoon minced fresh ginger

3.5         cups vegetable broth

3            pounds carrots, peeled and cut into 1/2” pieces

1            cup coconut milk from well stirred can (I used whole can)

2            tablespoons pure maple syrup

2            tablespoons fresh lime juice

              freshly ground pepper

Preheat a 4-quart pot over medium heat.  Heat the oil, then sauté the onions with a pinch of salt until lightly caramelized, about 7 minutes.  Add the garlic and ginger and sauté until fragrant, about 30 seconds.

Add the broth and remaining 1/2 teaspoon salt and scrape the bottom of the pan to deglaze.  Add the carrots, cover the pot and bring to a low boil.  Boil until the carrots are completely softened, about 15 -20 minutes.  Add the coconut milk, maple syrup, and lime juice and heat everything through. 

Use an immersion blender to blend the soup smooth and creamy.  If you don’t have an immersion blender and need to use a food processor or blender, remember that steam can build up in there and hurt you, so lift the lid every few seconds to let steam escape.

Thin the soup with a little water if necessary, then taste and adjust for sweetness, salt and pepper.  **This is when I added the rest of the coconut milk that was left in the can.