Creamy Carrot Ginger Soup

I pulled out the Easter decorations, and one of my favs is the two-foot-long twine carrots. I splurged a few years back – I have ten. I got them at Michaels Craft store. I display them in the kitchen on my open shelving. Thinking about the holidays reminded me that I’ve never used the KitchenAid immersion blender my mother got me for Christmas. A sin! So, it became clear—I’ll make creamy carrot soup.

Carrots are packed with beta-carotene, which our body converts to vitamin A—an essential nutrient for our eyesight. Regularly eating carrots can boost our immune system and improve digestion, like the bunnies. Carrots come in a vibrant spectrum—from the traditional orange to purple, yellow, red, and white —each with a variation on flavor. Orange carrots are famously sweet, while purple ones are slightly spicier with an earthy taste, and the milder yellow and white types offer a subtle flavor. I’m looking forward to foraging for all the types at our local markets. Heads up – carrots are in season in the spring (now!).

At Seany Pizza – over the summer – I learned the techniques of using an immersion blender the hard way. Keep it under the sauce or soup!

I enjoy shaved carrots in my salads or as a side but more so, I love them roasted. I’ve been preparing carrots in that way all winter, using a little butter, salt and lots of fresh ground pepper. It’s so simple to make and they are delicious. This recipe starts in that same vein but finishes as a lovely early spring soup. It’s the perfect last touch of warmth we need to feel nourished while the early spring chill still lingers.

Creamy Carrot Ginger Soup

Ingredients:

• 2 pounds carrots
• 1 medium yellow onion, chopped
• 2 cloves garlic
• 2 tablespoons ground coriander
• 6 cups water
• 13.5 oz can of  coconut milk
• 2 inch piece of ginger
• 3 tablespoons unsalted butter, to taste
• 1/2 lemon
• Freshly ground black pepper and salt, to taste

Instructions:

1. Preheat the oven to 400 degrees. Peel the carrots. Roast carrots on a baking sheet with 1 tablespoon of butter, add salt and pepper. Check once, shifting the carrots so each side is caramelized (about 30 min.)

2. In the meantime, chop the onions and garlic. Peel and chop the ginger. In a soup pot add 2 tablespoons butter and saute the onions, garlic, and ginger for 10 min. until translucent.  Add the spices and stir. Once the carrots have cooled, loosely chop them and combine in the pot.

3.  Add in the coconut milk and water. Bring to a boil and then set the heat on low.

4. Use an immersion blender to smooth the soup to your liking. Squeeze in the lemon. Taste. Add additional spices as needed. Cook for 25 min.

Don’t miss me in the Kitchen on Instagram (@theglorifiedtomato) dishing out the springtime delights.