I love step-by-step cooking tutorial posts, but I tend to avoid them due to our current windowless kitchen situation (the resulting photos depress me a little bit). Because I love this soup so much though, I am willing to put up with the awful lighting and hope that you will give it a try.
Preheat your oven to 425 degrees.
Chop up about 1 lb of carrots. I use this mandoline and it makes the process go so much faster. I then use my olive-oil mister to cover the carrots with a light coat of olive oil. Sprinkle a little bit of salt and pepper on top.
After an amount of time that I haven’t recorded, your carrots will look a bit shriveled and blackened on the edges like this. Take the black ones, bite off the good parts (try it, they’re kind of like carrot chips) and set the rest aside.
Chop up some onions and throw them in a big pot with some olive oil, stir until translucent and a bit browned. Add in your ginger and stir that around a bit as well.
Add a container of vegetable broth, salt, and coriander. Simmer until the carrots are tender.
Pour in a half can of coconut milk (or a whole can if you’re indulgent like me).
Blend it up (I also highly recommend getting a hand blender if you’re going to make soup a lot. Dumping boiling ingredients into a food processer/blender can be so hazardous (and means cleaning up yet another dish).
I reserved a carrot as a garnish, but I like blending them all up.
This is one of my favorite soups ever, and so easy. Roasting the carrots is extra work, but it brings out a richness that you wouldn’t get if you boiled the carrots raw.
A little behind-the-scenes glimpse into what it’s like for me to get pictures like this.
Coconut Carrot and Ginger Soup
1 lb carrots, peeled and sliced
2 T minced fresh ginger
1 T olive oil
1 onion (preferably sweet) chopped
3-4 cups vegetable broth
1/2 tsp salt
1/4 tsp coriander
1 can coconut milk
Preheat the oven to 425 degrees. Spread the carrots out on a baking sheet, spray with olive oil, and put in the oven until the carrot slices on the edges start to blacken. Remove from the oven.
Heat the olive oil in a large pan over medium high heat. Add the onion and saute until translucent and starting to brown. Add the ginger.
Add the roasted carrots, broth, coriander and salt and bring to a boil.
Boil until carrots are completely tender and the broth is looking opaque. Add in the coconut milk. Blend.