My husband's family was coming over for dinner last night and I didn't have too much time to go shopping for anything so I opened my fridge and found a beautiful box of heirloom carrots. I love carrots raw, shaved, roasted and in soups - they are so sweet and their natural sweetness comes out no matter which they are cooked. I had all the ingredients I need to make a carrot soup so I pulled it together and it came out so delicious and creamy. Instead of using broth, I used light coconut milk to add a thicker texture and amazing flavor. It is not necessary to add any potatoes to this soup as pureed carrots is great on it's own, but I decided to add a couple of small potatoes. This soup only takes about 30 minutes to make, however as with any soup, the longer it sits and cooks on very low heat, the more amazing the flavor. There are no leftovers, but I guess that's a good thing.
2 lbs carrots, chopped
1 cube raw ginger, peeled and finely chopped (about 1 inch)
1 1/2 cups light coconut milk
3 small potatoes, chopped
1 onion, chopped
1 tsp garlic powder
1 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp ground paprika
1 tsp himalayan sea salt
2 tbsp extra virgin olive oil or coconut oil
Optional: chopped chives for topping
In a large soup pot, add oil and turn on heat to high. Add the onions and cook until just brown. Add the carrots, potatoes, ginger, garlic powder, turmeric, cumin, paprika and sea salt and cook for about 10-15 minutes. Pour in the coconut milk, bring to a boil, and reduce heat to a simmer. Cook until all of the vegetables are soft. Remove from heat, let cool, and blend well with an immersion blender or in a Vitamix. Top with chopped chives.