Recipe: Carrot Ginger Soup with Coconut Milk
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1 pound carrots, peeled and thinly sliced
1 small onion, peeled and cut into small dice
1 medium rib celery, cut into small dice
3-4 Tbs peeled, finely minced fresh ginger
2 Tbs vegetable oil for sauteing vegetables
1/3 cup uncooked, medium grain white rice
4 cups chicken or vegetable stock
1/2 14-ounce can coconut milk
salt and pepper to taste
1/3-1/2 cup chopped green onion
1/3-1/2 cup chopped fresh cilantro
zest from 1 small lime
Add a splash of vegetable oil to a large heavy bottomed soup pot on medium high heat and then add 1 pound of peeled, thinly sliced carrots, 1 small peeled diced onion, 1 medium diced rib of celery, 3-4 Tbs finely minced peeled fresh ginger and cook those until the onions have softened up.
At that point, add 1/3 cup uncooked, medium grain white rice and 4 cups of chicken or vegetable stock and bring it up to a simmer.
Let that go along for 15-20 minutes until the vegetables are nice and soft and the rice has cooked and, while that's happening, chop 1/2 cup each green onion and cilantro, zest 1 lime and combine those things together in one bowl.
Once the carrots are nice and soft, add 1/2 can coconut milk and use a hand blender to puree the soup until it is nice and smooth.
It's a good idea to turn the heat off while you're pureeing the soup and then season it with salt and pepper to taste and serve it up in individual bowls with the chopped green onions, cilantro and lime zest right on top.
Make sure you stir coconut milk in can before adding and add more to the soup...or more stock or water, if the soup seems too thick.