A number of attendees of our Dinner at the Coop Fall 2014
have asked for the recipe of our dairy-free carrot ginger soup that we served.
Here it is...
I borrowed the picture from Diana Elizabeth Photography blog
because I am the worst at taking pictures when we are busy feeding people. :)
Carrot Ginger Soup
1 tablespoon organic unrefined coconut oil
1 medium sweet onion-finely chopped
1 teaspoon sea salt
1 tablespoon, fresh grated ginger root
1 1/2 lbs of fresh locally grown carrots
2 cups chicken stock
1/2 cup apple juice
1 tablespoon unrefined sugar or honey
1/2 teaspoon dried ginger
1/2 cup premium coconut cream
1 additional cup of stock to help blend
chives for garnish
Warm oil in a saucepan over medium heat and add onions.
When the onions are translucent, add salt then cook onions till lightly caramelized.
Add fresh ginger, carrots, stock, apple juice, sugar and dried ginger.
Bring to a low boil, then reduce heat and simmer until carrots are tender.
About 30 to 40 minutes
In a blender, food processor or with an inversion mixer blend soup and
add coconut milk a little bit at a time. If the soup needs to be thinned, use the
additional cup of chicken stock, adding gradually.
Ladle into bowls and garnish with creme fraiche and chopped chives.