Everyone enjoyed the excellent salad I made recently at a potluck. Nectarines can be swapped out for peaches. To add more flavor, try to get ripe heirloom tomatoes.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 12 cups |
Ingredients
- 4 cups baby carrots
- 4 cups chicken stock
- 2 cups water
- 1 (14 ounce) can coconut milk
- 1 onion, diced
- 1 (1 inch) piece fresh ginger, peeled and minced
- 1 teaspoon sea salt, or more to taste
- ground black pepper to taste
- 1 teaspoon dried cilantro
Instructions
- Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
- Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
- Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 9 g |
| Sodium | 757 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is a delicious soup, nearly addictive! I increased the ginger by about another half inch and replaced the two cups of water with an extra cup of chicken stick. It’s a keeper!
I add a tablespoon of cumin and turmeric while doubling the batch and it is exceptional!!
This is a nice fresh tasting soup with a subtle ginger kick. I used organic purple carrots instead of baby carrots and vegetable broth. The result is a sweet yet spicy flavour and absolutely no coconut milk taste at all. A definite addition to your soup favourites folder. Thank you for the recipe.
12.3.15 I used whole organic carrots cut into chunks and steamed them rather than boiling. The ginger gives this a subtle kick, and once blended, the soup’s texture is creamy and smooth. Husband wasn’t WOWSA about it, but I liked it a lot. Really different, and really good