Did you see the ginger at the feria this week? It was beautiful! When I see produce like that I get hungry and I am anxious to run home and prepare a delicious meal. Visions of refreshing and comforting Carrot Ginger Soup begin dancing in my head. So, I bought the beautiful ginger, some organic carrots and onions, fresh butter and fresh coconut milk to make my soup. Oh, and I also bought some homemade artisan bread and goat cheese!
This is one of the easiest soups that I know and can be eaten cold or hot, it is equally delicious either way. The Japanese word “umami” means a rich and savory taste, for which there is no translation in the English language. The Japanese consider this the fifth basic taste after sweet, sour, salty and bitter. Carrot Ginger Soup is exploding with umami and can easily be made vegan by using vegetable stock.
This recipe is simple and can be ready to eat in 30 minutes or kept in the refrigerator for 3 days.
This will make 4 servings.
1 TBSP Butter
½ cup diced Yellow Onions
½ kilo Carrots, peeled and rough chopped
3 cups Vegetable or Chicken stock
¼ cup grated Ginger
1 cup Coconut Milk
Salt and Pepper to taste
Melt butter, add onions and sauté until onions are limp. Add carrots, ginger and stock. Bring to a boil, then reduce heat and simmer until carrots are soft. Puree.
Add coconut milk, salt and pepper. Garnish with fresh chives or parsley.