April 5, 2013

Carrot Ginger Coconut Soup with Fresh Mint and Parsley

Here's a great (cheap) soup for your weekend. Fresh mint and lemon juice brighten up the flavor palate of this creamy, spicy soup. Hooray for experiments gone well! This one is so easy you can do a dozen sun salutations while whipping it up- so get at it! Serve alongside crusty chunks of bread slathered with coconut butter.

2 lbs. carrots (peeled and chopped into large chunks)
4 cups water
olive oil
1 large onion (chopped)
3 cloves of garlic (minced)
2 Tbs. fresh ginger root (minced or grated)
1 1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. cinnamon
2 Tbs. fresh mint (chopped finely)
2 Tbs. fresh parsley
4 Tbs. fresh lemon juice
1 cup coconut milk

In a soup pot, boil carrots and water until tender (15-20 minutes). During this time, saute the onion in olive oil over medium heat for 5 minutes. Add the ginger and garlic and saute for another 5 minutes, being careful not to burn. Lower the heat and add the salt, spices, and herbs, stirring often until the onions are soft. Turn off heat and add lemon juice. Place the carrots (with their water), coconut milk, and onion/ garlic/ ginger mixture into a large food processor and pulse. Add in batches if necessary. Return to pot and add salt, pepper, and lemon to taste. Garnish with fresh mint and parsley and a grind of pepper!


1 comment:

  1. I wish I had this on tap.