Carrot-Ginger Soup

We have had four days in a row with temperatures soaring above 80 degrees. It's been beautiful, gorgeous Summer-ish weather. And of course now is the perfect time to post a soup recipe on this here blog!

Okay, in reality, I know that it is not AT ALL soup weather, but I happened to have a gazillion carrots lying at the bottom of my fridge (I buy them in 10 pound bags from the farmer's market) and a ton of ginger leftover from our latest Indian-themed dinner. Waste not, want not...the only option was to make a delicious Carrot-Ginger soup.

This recipe makes a ton of soup. Perfect for an easy, quick dinner the next evening! Easy meals means more time to snuggle with Baby Emma!

This is one soup that I will gladly eat year-round. It is slightly sweet from the carrots and coconut milk with a mild amount of spice from the addition of cayenne, curry, and ginger. It is warm, comforting, and has a wonderfully smooth texture thanks to a little bit of time in the blender. It's great eaten straight with a dollop of sour cream or spooned over a piping-hot helping of jasmine rice. This is one of my all-time favorite soups!

Carrot-Ginger Soup


2 tablespoons butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
3 cloves garlic, minced
2 tablespoons grated fresh ginger
2 teaspoons yellow curry powder
1/2 teaspoon cayenne
1 canned coconut milk, well shaken
Salt and white pepper
Sour cream or yogurt, for serving
Hot Rice (optional)

Melt butter in large dutch oven over medium-high heat. Add onion and cook, stirring often, until translucent. Add the carrots, ginger, and garlic and stir for 30 seconds or until fragrant. Slowly pour in the chicken broth and stir. Bring to a boil and then cover, reduce heat, and simmer for 20-30 minutes, or until the carrots are tender.

Working in batches, puree the soup in a blender. Be careful to hold the top down because the steam could cause an explosion! Return the pureed soup to the pot and add salt and pepper to taste. Add the coconut milk and gently warm the soup over medium-low heat. Serve with a dollop of sour cream or yogurt. If desired, spoon over hot cooked rice.