carrot coconut ginger soup

carrot coconut ginger soup

created by chef casey pesce of djeet restaurant and apple street kitchen (www.djeet.com and www.applestreetkitchen.com)

It’s one of our favorite recipes from our nourish – a community supported cookbook

I’ll never tire of the sweet and pungent flavors of carrot ginger soup and this unique recipe gives it a flare. Ginger is a good digestive aid, anti-inflammatory (helps reduce arthritic pain and increase mobility), reduces gas and motion sickness. Casey pairs this nourishing soup with his yummy crab salad.

Serves 8

gluten free, vegan

part 1: sauté garlic and ginger

  • 2t coconut oil
  • 5 garlic cloves
  • 2t fresh ginger, grated
    • Heat oil in a medium size soup pot on medium high flame.
    • When the oil is hot add garlic and ginger.
    • Stir and cook until garlic is golden.

part 2: add veggies

  • 1 medium size onion, cut in 8ths
  • 4 carrots, peeled and sliced
  • 1 celery stalk, sliced
  • 1 small sweet potato, peeled and sliced
    • Add the onions, carrots, celery, sweet potato and cook for 5-10 minutes until the vegetables start to soften.

part 3: add flavor

  • 1 t turmeric
  • 2 star anise or 2 t anise seed
  • 2 c coconut milk
  • 6 c vegetable or chicken stock
  • 1 lemongrass stalk, halved
    • Add turmeric and star anise and continue to stir and cook for 1 min.
    • Add the coconut milk, stock, and lemon grass.
    • Simmer until vegetables are very soft – 30 minutes to one hour.
    • Remove lemongrass and let the soup cool slightly before blending.
    • In batches, blend the soup until smooth. Make sure to pulse to prevent splattering and burning yourself. (or use an immersion blender).

part 4: top and plate

  • Cilantro, to taste
  • Salt and pepper, to taste
  • Lemon juice to taste
  • Add a little bit of honey to sweeten the soup (optional)
    • When finished blending, season with salt, pepper, cilantro, and lemon juice (plus honey if using).

Additional Note: If the soup is too thin, reduce over medium heat until desired consistency. If it is too thick, thin out with stock or water and adjust the seasoning.

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