Hello and happy Tuesday! I have a great recipe for you today from Jessica Merchant (howsweeteats.com) and her new cookbook The Pretty Dish! This Coconut Carrot Soup from The Pretty Dish is great for a quick week night meal and it makes great leftovers — hot or cold! Oh and that Easter Bunny is hoppin’ his way on over and this would be great for an Easter Sunday lunch!
So let’s get started!
Here’s what you’ll need:
- Olive Oil, or coconut oil
- Sweet Onion
- Garlic Cloves
- salt
- fresh ginger
- Carrots
- Low sodium vegetable broth or stock
- Coconut Milk, + extra for drizzling
- Lime
- black pepper
- Chopped fresh herbs, basil, cilantro, oregano works great
- Toast or baguette for serving
OK! Start by heating the Olive oil (or coconut oil) in a large pot over med-low heat. Add the Chopped Onion and garlic with a pinch of salt and stir. Next, cook for about 5 minutes, or until the onion is soft and translucent.
Add the ginger and stir to incorporate. Add Carrots and broth. Cover and increase the heat to medium. Now cook for 20 minutes or until the carrots are soft.
Turn off the heat and carefully transfer mixture to a blender or you can use an immersion blender if you happen to have one. If using a blender, you will most likely want to do this in stages. Since hot liquid expands in a blender, be careful to not over fill it! you dont want to burn yourself!
Blend until the soup is smooth and then return to the pot over medium heat. Stir in most of the coconut milk (leaving a small amount for garnish), lime juice, remaining salt and pepper. Heat for about 10 minutes and taste for additional seasoning.
Serve warm with toasted bread and garnish with remaining coconut milk & herbs.
Head on over to howsweeteats.com to check out Jessica’s Blog! You can also purchase The Pretty Dish here and get all of Jessica’s fabulous recipes from her book!
Enjoy this coconut carrot soup from the pretty dish!
Coconut Carrot Soup — The Pretty Dish
Enjoy this coconut carrot soup as a summer staple from The Pretty Dish cookbook! Easy to make and serve it hot or chilled. Delish!
Ingredients
- 3 Tablespoons Olive Oil or coconut oil
- 1 Sweet Onion Chopped
- 4 Garlic Cloves minced
- 1 tsp + pinch of salt
- 1/4 fresh ginger grated
- 1 pound carrots cut into 1 inch pieces
- 2 cups low sodium vegetable broth or stock
- 1 can 14 oz Coconut Milk, + extra for drizzling
- Juice 1 Lime
- 1 1/2 tsp ground black pepper
- Chopped fresh herbs basil, cilantro, oregano works great
- Toast or baguette for serving
Instructions
- Start by heating the Olive oil (or coconut oil) in a large pot over med-low heat. Add the Chopped Onion and garlic with a pinch of salt and stir. Cook for about 5 minutes, or until the onion is soft and translucent.
- Add the ginger and stir to incorporate. Add Carrots and broth. Cover and increase the heat to medium. Cook for 20 minutes or until the carrots are soft.
- Turn off the heat and carefully transfer mixture to a blender. Blend until the soup is smooth and then return to the pot over medium heat. Stir in most of the coconut milk (leaving a small amount for garnish), lime juice, remaining salt and pepper. Heat for about 10 minutes and taste for additional seasoning.
- Serve warm with toasted bread and garnish with remaining coconut milk & herbs.
