carrot-ginger-sou

This gorgeous carrot soup from one of our favorite free recipe sites, American Public Media’s the  is super healthy with a flavorful kick. The addition of freshly grated ginger with orange juice and coconut milk produces an interesting flavor balance.

It’s a perfect lunch or light dinner when served with a small, lightly dressed, green salad on cold, windy, or snowy days like those we still have in February, March, and sometimes April in Colorado.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped white onion
  • 4 cups chopped carrots
  • 4 cups vegetable broth
  • 1 cup orange juice
  • 1 tablespoon, plus extra to taste, finely grated fresh peeled ginger
  • 1 tablespoon lemon juice
  • 14-ounce can coconut milk
  • Freshly ground black pepper, to taste

Directions
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil.

Reduce the heat and simmer, covered, until the carrots are tender, about 30 minutes. Remove from the heat. Puree with immersion blender, food processor, or high-powered blender until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls or mugs and serve.

We also add a teaspoon of blood-warming red or yellow curry paste on particularly cold days like most of the country has been having recently.

Via: Ellen Troyer and the Biosyntrx staff
Donations can be made to the non profit 501(c)(3) American Public Media the Splendid Table. It is our belief that easily accessible healthy recipes will encourage public consumption of nutrient-dense diets, which help prevent nutritional deficiencies associated with costly disease processes.