It’s time to dust off one of our favorite recipes here at Vintage Kids! Spring is almost here in Indiana and while the breezes are still cool enough for a coat, it’s nice to throw this on to simmer for an incredibly easy (and cheap!) lunch or dinner! Enjoy! (originally posted 1/13/12)
During the winter months, I’m always looking for great soup recipes. And this is one of them. It’s a variation to a recipe that a good friend passed along to me and it’s DELICIOUS! I call it *GOURMET*, others may just call it SIMPLE. With so few ingredients needed (aka inexpensive) we eat it quite frequently…including our 11 month old!
Gingered Carrot Soup (dairy free with a gluten-free option)
- 6 Tbs coconut oil
- 6 carrots sliced
- 1 ½ tsp. fresh ginger chopped or grated
- 1 Tbs. coconut sugar honey or sweetener of choice
- 6 Tbs. flour OR 3 Tbs. arrowroot powder or other GF thickener
- 6 c. broth I use homemade chicken broth but vegetable would taste good as well
- Salt to taste
- 1 can full-fat coconut milk
Saute carrots and ginger in the coconut oil until just softened, approximately 5-10 minutes (depending on how thick you cut the carrots).
Add in sweetener and thickener, stirring to coat.
Add broth and simmer until carrots are very tender.
Using an immersion blender, puree the soup until smooth (or transfer in batches to a blender and puree)
Add coconut milk, stirring to incorporate.
Add and salt and pepper to taste and serve.