Julia Turshen's Ginger Carrot Soup¶
 Serves |
 Total Time |
|---|---|
| 4 | 40 minutes |
Ingredients¶
0.25 cup (50 g) extra-virgin olive oil
2 lbs (907 g) carrots
1 large yellow onion
1 3-inch piece fresh ginger- 2 tsp ground dried ginger
- some kosher salt
1 13.5-oz can full-fat coconut milk- :potage: 4 cups (907 g) vegetable broth
some chili oil
Cookware¶
1 large heavy pot
1 immersion blender- 1 blender
Instructions¶
Step 1¶
Place the extra-virgin olive oil in a large heavy pot (such as a Dutch oven) over medium heat. Add the carrots (peeled and roughly chopped), yellow onion (chopped), fresh ginger (peeled and finely chopped), and ground dried ginger and season with a large pinch of kosher salt. Cook, stirring now and then until the vegetables begin to soften, about 10 minutes.
Step 2¶
Add the full-fat coconut milk and vegetable broth. Bring to a boil, then lower the heat to a simmer and season to taste with salt (the exact amount depends on how salty your broth is). Cover the pot and cook until the carrots are incredibly tender, about 20 minutes.
Step 3¶
Use an immersion blender to puree everything together (or do this in batches in a regular blender). Season the soup to taste with salt and serve hot, topped with chili oil.
Source¶
- What Goes with What by Julia Turshen