I have to admit that I am not fond of the taste of carrots. There are many veggies I like to eat raw and carrots are not one of my first choices. Although I do occasionally eat them, I can pretty much take it or leave it. If I had my garden then I suppose maybe I would be more fond if I grew them myself. My CSA also has them (yellow ones and cute red ones!) and they just taste so much different to me fresh, just like many other veggies. But, at the store they are mostly sold in huge bags and although I could buy them individually, I will buy a bag as my kids like them. Funny thing is, carrot soup sounded so good to me! So, what better thing to do than to cook them up and make some soup? This goes fast too, so even better!
This makes a great side to a chicken salad or some other yummy protein dish.
- 1 tablespoon of coconut oil
- 1 3/4 cup chopped sweet onion (I used a Walla Walla sweet onion)
- 2 pounds of carrots cut into 1/2-inch pieces
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- a bit of grated ginger (or a dash of ground ginger), but seriously grated is sooooo gooood!!
- 2 cups of water
- 2 cups less-sodium chicken broth
- 2 tbsp of coconut milk (not lite, come on we need this kind of fat)
Heat oil in a skillet. Add the onion and carrots, stirring frequently. Stir in salt, pepper, and ginger. Cook for about 10 min.
Add water and broth to the pan and bring to a boil. Cover and simmer forabout 20-30 minutes or until carrots are soft. Remove and cool slightly.
Place half of the mixture and 1 tbsp of the coconut milk in a food processor, blender, or put in bowl and use an immersion blender (I like options 🙂 ). Process for 10 seconds or so until smooth. Pour in the rest of the mixture and process again. Serve with a nice mint garnish, cause that makes it look cool and like you just spent forever on it! I really liked this and even went back for seconds.
You will be surprised how much soup this makes. Save leftovers for lunch the next day or put in freezer to save for a rainy day.