shilo’s carrot ginger soup
base of soup
2 carrots – chopped (1/2 lb)
1 medium onion – chopped
4 stalks of celery – chopped
2 tbsp peeled and chopped ginger
rest of soup
6 medium carrots (1 1/2 lbs) chopped – go nuts and used the rainbow carrots – on sale this week!
2 1/2 quarts of vegetable broth
1 tbsp salt
pinch black pepper
1 tsp dry ginger
heavy pinch of nutmeg
1 14 oz. can coconut milk
- sauté base of soup – carrots, celery, and ginger, until tender
- while soup base cooks, add the rest of the chopped carrots to a large pot with broth, 1 tbsp salt, black pepper, dry ginger, cayenne, and nutmeg.
- add the rest of the soup base to pot and simmer for 1 1/2 hours.
- puree until smooth and add coconut milk.
- salt and pepper to taste