shilo’s carrot ginger soup

 

 

 

 

 

 

 

 

 

 

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

pinch cayenne

heavy pinch of nutmeg

1 14 oz. can coconut milk

1. sauté base of soup – carrots, celery, and ginger, until tender
2. 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.
3. add the rest of the soup base to pot and simmer for 1 1/2 hours.
4. puree until smooth and add coconut milk.
5. salt and pepper to taste