Creamy Carrot Ginger Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied or divided by 2 and makes very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 1 large White onions (finely diced) |
| 16 ounces Carrots, raw (peeled and diced) |
| 4 cup Water |
| 1 cup Lite Coconut Milk |
| 2 ounce Semisoft goat cheese |
| 1 tsp.. Honey |
| 1 Tbsp. White wine vinegar |
Instructions
Add the olive oil and when hot add the ginger and onions.
Cook for about 5 minutes, stirring frequently.
Add the carrots, water and salt. Increase the heat to medium high.
When the soup begins to come to a boil, reduce the heat until the soup is a at a very slow simmer.
Cook for about 20 minutes until the carrots are soft.
Puree the soup until smooth.
Add the coconut milk, goat cheese, honey, and vinegar.
Bring back to temperature by reheating gently on very low heat.
Serve. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a great balance of flavors and when we were working on creating this recipe it took a few tries to get the flavor right. It just tasted thin and adding the vinegar and a bit of honey made all the difference. We could have added a lot of extra salt, and that might have worked, but not as well as balancing the flavors to get to the combination of sweet, salty, and sour that brings out the ginger and carrot flavor.