- 3 tablespoons olive oil
- 1 small yellow onion, sliced
- 1 teaspoon garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 apple, peeled, cored and sliced
- 5 cups carrots, peeled and diced
- 2 cups chicken or vegetable broth
- 1 (15 ounce) can coconut milk (I use lite)
- Pinch of nutmeg
- Salt and pepper to taste
- 1 green onion sliced
Flavor and color make this a perfect soup for the season
Tales of the Dinner Belle
By Brenda Stanley
Fall is the perfect season for soup, and one of my favorites this time of year is my carrot ginger soup. It is a creamy and filling soup that is full of flavor. I use coconut milk to give it that sweet richness, and the ginger is spicy and the perfect balance in flavors. This time of year is when I pull the carrots from the garden, and I go straight to this recipe. Even the deep orange color goes perfectly with the cool autumn weather. This soup can be a main dish, a great lunch, or a started for a larger meal. And need I mention the amazing health benefits of all those carrots? And with the delicious and creamy flavor, this will become one of your favorite fall soups too.
Belle’s Carrot Ginger Soup
3 tablespoons olive oil
1 small yellow onion, sliced
1 teaspoon garlic, minced
2 tablespoons fresh ginger, peeled and grated
1 apple, peeled, cored and sliced
5 cups carrots, peeled and diced
2 cups chicken or vegetable broth
1 (15 ounce) can coconut milk (I use lite)
Pinch of nutmeg
Salt and pepper to taste
1 green onion sliced
Cook the onions and garlic in the olive oil until tender. Add the ginger and cook for about a minute more. Add the apples and carrots and cook about 3 minutes more.
Increase heat to medium-high and add vegetable broth. Bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir-in the coconut milk.
In a blender, blend the soup in batches, making sure to overfill or it will explode and go everywhere. Once all of the soup is blended, return to the pot. Add the nutmeg, salt and pepper to taste. Top with some green onion slices.