Author: Jennifer Schell • Date: March 11, 2014 • Appears in:
What's Up Doc...Carrot Ginger Soup
“Carrots are divine... You get a dozen for a dime, It's maaaa-gic!” - Bugs Bunny
Bugs was right - carrots are reasonably priced, easy to find and are loaded with nutritional value AND they are available almost year round at farmers markets due to their long storage life. To start, carrots are one of the best sources of carotene, which is a strong antioxidant. An excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6, carrots are rich with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals. Carrots are wonderful juiced and provide a natural aid to healing of various diseases. Interesting fact: unlike most veggies, except in a juiced form, carrots provide more nutritional value cooked rather than raw.
Versatile to cook with, carrots are great steamed, stir-fried, roasted, pureed– and are even delicious in desserts. Grandpa used to say that they even make you see well in the dark – not sure if that is exactly true, but it is a fact that Vitamin A is good for your eyes so perhaps he was right.
I love this carrot soup recipe. It is quick to prepare, healthy and mouthwateringly good! Depending on how spicy you like your cuisine as well as how rich, calorie wise you want to make it – adjust the chili garlic sauce and the gorgeously sinful coconut milk accordingly. When purchasing your coconut milk – I suggest buying the regular fat variety and not the light version as the light coconut milk is just watered down. I also like the small tins as I rarely use an entire large one when opened.
Ginger Carrot Soup
1 medium onion, coarsely chopped
1 – 2 cloves of minced garlic
3 cups (organic) chicken stock
1.5 tbsp fresh minced ginger root
4 cups thinly sliced (organic) carrots
1 tsp Chili garlic sauce (Rooster brand) OPTIONAL
½ to 1 small tin of coconut milk (depending on how rich you like it)
½ tsp lemon zest
1 tbsp fresh lemon juice
½ cup fresh chopped cilantro
(save some coconut milk to drizzle on top for a lovely presentation)
Heat medium pot over medium heat and add olive oil and onion, sautéing until slightly golden colour. Add garlic and sauté another minute then add chicken stock, ginger and carrots. Bring to the boil and then cover and reduce heat to low and simmer for a ½ hour or until carrots are soft. Remove from heat then stir in coconut milk, lemon juice and zest and chili garlic sauce and then puree with hand blender until smooth then. Serve with chopped cilantro on top and a swirl of coconut milk.