Winter time is soup time. There is nothing more rewarding than having a pantry full of homemade soups ready to pair with a delicious salad or grilled cheese on those cold winter nights. This carrot soup is so effortless yet extremely rewarding. If you are using farm fresh carrots, do not peel them. Just clean them and cook with skin on as this adds tons of nutrients.
Carrot Coconut Ginger Soup
4 lbs. carrots peeled and thinly sliced
2 tablespoons unsalted butter
1 large onion, chopped
1 leek, clean and chopped
3 garlic cloves chopped finely
2 teaspoons of freshly grated ginger
1 teaspoon of turmeric
1 can coconut milk
1 cup of white wine
6 cups vegetable stock or water (more if consistency is too thick)
1-2 tablespoons olive oil
Place sliced carrots in a large pot and boil until tender.
While carrots are cooking, in a large sauté pan, heat olive oil and add onions.
Cook until tender, approximately 5 minutes. Add the garlic, leeks, ginger and turmeric.
Sauté another 5-10 minutes, frequently add white wine as needed to keep it moist.
When carrots are tender, place in a large pot in preparation to purée them.
Add in the onion mixture with the carrots.
Using an immersion hand held blender, purée all ingredients frequently, add coconut milk and blend.
Slowly add stock/water to get a creamy consistency. Salt and pepper to taste while blending.
This recipe made 5 pint jars which I canned. I filled each jar leaving 1/2” at the top, cleaning each top before placing lid.
Place the jars in a pot of boiling water to cover approximately 1/2 from top of jar.
Cover and boil 20 minutes. Remove and let cool.
Press each lid about an hour later to make sure it does not “bing” so you are guaranteed they are ready to be in the pantry for 6 months.
Can’t wait to make this organic soup! Loving the photos.