Carrot and Ginger Coconut Soup
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- Total time
- 130 min
Ingredients
- 2 quarts vegetable stock
- 2 pounds carrots, peeled and cut into large dice
- 6 inches ginger, peeled
- 1 pint sunburst tomatoes
- 5 cloves garlic
- 1 pint baby bella mushrooms, rough chop
- 1 white or yellow onion, quartered
- 1 can coconut milk
- Salt and pepper to taste
- 2 tablespoons chili powder
- 1 teaspoon cayenne
- 1/4 teaspoon ground nutmeg
- Green onion, thinly sliced
- Chili flakes to taste
Steps
- 1
Toss carrots, ginger, tomatoes, garlic, mushrooms and onion with grapeseed oil, salt and pepper and roast at 450 degrees F for 45 minutes to an hour, or until carrots are tender and vegetables begin to blister.
- 2
While the vegetables are roasting, begin heating up the vegetable stock.
- 3
Add roasted vegetables to stock and bring to a boil, then reduce to a simmer.
- 4
Add chili powder, cayenne and nutmeg and season with salt and pepper.
- 5
Cook until carrots are falling apart, blend in liquid safe blender or using an immersion blender until smooth.
- 6
While blending, stream in coconut milk until smooth.
- 7
Return to simmer until desired consistency.
- 8
Garnish with green onion and chili fakes.
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