This month for our Lazy Susan group the theme was 7 ingredients or less and healthy. The first thing that came to mind was a soup. You can make a rich and creamy soup with no cream, it feels decadent, when in actuality it is healthy and full of vegetables. When we lived in Canada, we used to go to a little place called Wheaton’s and they had the best carrot and ginger soup. I would crave it, and go at least once a week to get a cup. I think that I have figured out how they made it, and this soup is slightly exotic and full of flavor. You will never guess that it has little to no fat, and all of its richness comes from vegetables. The other beauty of a soup is that it is so filling. A big bowl of this carrot soup feels like a hearty meal, and is without guilt.
This is not a specific recipe, more like a this what I have, and this is what I am using sort of thing. If you don’t like curry, try coriander or cumin. You could use butternut squash or another root vegetable. In the end, this is all going to get pureed together, so I was not concerned with making everything the same size, or grating the ginger. I will say, the smaller the dice of the carrot, the faster they will cook. I have a Vita-Mix, and it is amazing. One of the best features is that you can put hot liquid into it and the top will not blow off. If you are using a regular blender, let it cool down, puree it, then add it back to the saucepan and heat it up again. Otherwise you will and everything in your kitchen will be wearing orange.
1 Tablespoon olive oil
1-2 inch piece of ginger
1 Tablespoon curry powder (I forgot to add it to the ingredient shot, sorry)
4-5 cups carrot
1 (15-ounce) can light coconut milk
3 cups vegetable stock
salt and pepper
Ready for the next recipe? Head on over to Chenin Boutwell’s Fudge Banana Swirl to see what she has made for us.
- 1 Tablespoon olive oil
- 1 onion
- 1-2 inch piece of ginger
- 1 Tablespoon curry powder (I forgot to add it to the ingredient shot, sorry)
- 4-5 cups carrot
- 1 (15-ounce) can light coconut milk
- 3 cups vegetable stock
- salt and pepper
- In a medium saucepan, cook the onion until it begins to soften and turn translucent, about 7 minutes. Add the ginger and curry powder. Cook for another minute.
- Add the carrots and cook for a few minutes until they begin to soften a bit.
- Add the coconut milk and vegetable stock. Season with salt and pepper.
- Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.
- Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth. Pour into a bowl. I like to add a few cilantro leaves for freshness.