Wow catching up sure is difficult! Remember when you could do everything and still have energy to hang out with friends? Sigh… Anyway, I wanted to have time to review the restaurants I went to in Vegas, but that will have to wait for another time, as I am still catching up with Angel and I both being gone and I’ll be out of town this weekend to check on a production run at one of our factories this weekend. One of these days…
Anyway, this soup is so simple and easy, but very tasty. Angel likes to throw meat in there, but I like to keep it simple. It has a fresh, even balance of sweet and savory, making it nice for any time of year, but especially (for me at least) fall. YES friends, we’re starting our fall recipes!! I JUST LOVE IT! Quick note, if you don’t use fresh ingredients here, you’ll notice, and I can’t guarantee you tasty meals if they aren’t made with fresh. So no ground ginger, no fake maple syrup, no canned carrots please. Otherwise, enjoy!
Ginger Carrot Soup
1 lb Carrots
1 Tbsp Coconut Oil
1 Sweet Onion
2 Garlic cloves
2 Tbsp Ginger (must be fresh)
1 Tbsp Celery
1 cup Coconut Milk
1 cup Free Range Organic Chicken Broth
1 cup Organic Beef Broth
1 Tbsp Maple Syrup
1 tsp Madras Curry Powder (Yellow)
1 tsp White Pepper
1 tsp Sea Salt
Heat the coconut oil over medium-high heat. Dice the onion and add to the oil. Sauté until the onion is almost translucent, then add the garlic and ginger and stir until fragrant.
Then add all remaining ingredients. Bring to a boil, then reduce to the heat to low, cover and cook for 30 minutes.
After 30, put the soup in a blender and blend until smooth. Serve with green onions to garnish (but if you don’t have them, they aren’t necessary).