Sunday, January 15, 2012

Day 13 of 21: Carrot Ginger Coconut Soup


I made this delightful carrot soup earlier in the week and paired it with green salads for a handfull of dinners.

The soup is surprisingly filling (I think it might be the coconut milk) and fits my Elimination Diet perfectly.

Were you in SF this weekend?  It was crazy town - for good reason - go Niners!


 Carrot Ginger Coconut Soup
Serves 4 - 6

Ingredients
1 Large Yellow Onion sliced
2 Shallots sliced
3 Garlic Cloves chopped
2 Tbsp Ginger finely chopped
2 lbs Carrots peeled and roughly chopped
6 Cups Chicken Broth (Free Range preferable)
1 Can Lite Coconut Milk
Juice from one Lemon
2 Tbsp Olive Oil
Salt
Pepper
Crushed Red Pepper Flakes

Directions
Saute onion, shallot, garlic, and ginger with 2 Tbsp olive oil in a large soup pot over medium high heat for about 5 minutes or onions begin to become translucent.  Add carrots and saute for about 1 minute.  Add chicken broth and reduce heat to minimum.  Simmer with the lid on the pot for about 15 minutes or until carrots are tender.  Remove from heat.  Use emulsifier (or food processor/blender in batches) to puree the mixtures.  Once smooth, reheat over low heat, add coconut milk, lemon juice, and salt/pepper to taste.  Serve with crushed red pepper flakes to taste.

6 comments:

  1. Looks delicious! May have to try this tonight, I think I have an errant sweet potato that I can throw in there also.

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    1. Good idea on the addition! Let me know how the sweet potato turns out!

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  2. this looks so good. i cannot wait to try! i love a good creamy (but non-creamy) soup. absolutely adore your blog - you make that food look so good!

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    1. Thank you Katherine! Let me know how it turns out! I was playing around with the chicken broth to coconut milk ratio - so I hope it's the perfect amount of creaminess for you!

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  3. LOL @ "errant sweet potato." I make carrot soup often but this is an awesome new twist.

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  4. I made this soup exactly as the recipe, but it turned out really watery. It thickened up the next day and was delicious. I want to make it again reducing the amount of chicken broth. Do you mean 4 cups of chicken broth in the recipe instead of 6?

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