carrot soup with ginger and coconut milk, for any day
this soup, with all of eight simple ingredients and an even simpler preparation, is pure magic.
3 tablespoons olive oil
2 yellow onions, medium diced
2 stalks celery, medium diced
3 medium garlic cloves, minced
2 inches fresh ginger, peeled and minced until you have 1 tablespoon of minced ginger
4 lbs carrots, peeled and cut into 1 - 2 inch lengths
2 quarts chicken stock, low sodium store bought or homemade
15.4 ounces unsweetened coconut milk (1 can)
heat the olive oil in a large pot over medium heat. add the onions and celery once the olive oil is shimmering. season with a little salt and pepper. cook for 7 - 10 minutes, until the onion and celery have softened (adjust the heat if they are browning too quickly). add the garlic and ginger and continue to cook for 2 - 3 minutes more, taking care not to burn the garlic and ginger (stir frequently).
add the carrots and enough chicken stock to cover the carrots. bring to a boil and then reduce the heat to a gentle simmer. cook for 30 - 40 minutes, until the carrots are tender throughout. stir in the coconut milk.
puree the soup in batches using a blender. add a little water if you desire a thinner consistency. once all the soup is pureed, return it to a pot over gentle heat to bring it back to hot. taste. add more salt and pepper if desired. serve immediately.