Gluten-Free, Grain-Free, Nut-Free, Vegan Gingered Carrot and Coconut Soup
January 2, 2019
Ingredients Makes 6 servings
| 1 tbsp | virgin coconut oil | 15 mL |
| 1 cup | chopped onion | 250 mL |
| 1 lb | carrots, chopped (about 4 cups/1 L) | 500 g |
| 1 | 1-inch (5 cm) piece gingerroot, chopped | 1 |
| 1 tsp | fine sea salt | 5 mL |
| 31⁄2 cups | coconut water | 875 mL |
| 1 cup | well-stirred coconut milk (full-fat) | 250 mL |
| 1 tbsp | coconut sugar | 15 mL |
| 1 tbsp | freshly squeezed lime juice | 15 mL |
| 1⁄4 cup | minced fresh mint | 60 mL |
Instructions
Prep
- Food processor, blender or immersion blender
- In a large saucepan, melt coconut oil over low heat. Add onions and increase heat to medium-high; cook, stirring, for 5 to 6 minutes or until softened.
- Stir in carrots, ginger, salt and coconut water; bring to a boil. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until carrots are very soft.
- Working in batches, transfer soup to food processor (or use immersion blender in pan) and purée until smooth. Return soup to pan (if necessary) and whisk in coconut milk, sugar and lime juice. Warm over medium heat, stirring, for 1 minute.
- Ladle soup into bowls and sprinkle with mint. Serve with any of the suggested accompaniments, as desired.
Plain coconut yogurt / Lime wedges / Toasted unsweetened flaked coconut
Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.
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