Today’s recipe comes from Beth of the blog Tasty Yummies!
Although it is summertime, and it has been very, very hot, lately, for whatever reason I have been craving the comforts of soup. Don’t ask me why, there is no logical reason for it. Last week I made a huge pot of vegan chili and although it was delicious, it just didn’t hit the spot. I wanted soup, but I didn’t really want to be sweating while eating it.
While at our local Co-op the other day, I grabbed a beautiful bunch of organic carrots, and immediately thought they would be the perfect base for this beautiful chilled summertime soup.
If the color of this soup isn’t enough to make you want to dive right into a bowl of it and swim around, the wonderful aromas sure will. The bold flavors of the ginger and the curry pair so nicely together with the carrot and there is a slight creaminess from the coconut milk to round it all out. If you don’t like spicy, skip the red pepper flakes and add only 1 teaspoon of the curry powder.
Also, please note, if the idea of a chilled soup weirds you out, as it does my husband, this soup is equally as delicious served hot or room temperature. So choose whatever you wish.
Chilled Carrot Ginger Coconut Soup – Vegan + Gluten-Free
1 tablespoon olive oil
1 onion, chopped
3 tablespoons finely chopped ginger
3 cloves garlic, minced
1 lb. organic carrots, peeled and chopped into 1-inch pieces
4 cups organic low sodium vegetable broth
1/2 teaspoon sea salt
1-2 teaspoons yellow curry powder (optional)
1/4 teaspoon red pepper flakes (optional)
1 cup full fat organic coconut milk
Heat olive oil in a large saucepan over a medium/high heat. Add in the onions and ginger, sauté for 4-5 minutes until the onions are beginning to get translucent and both the onions and ginger are fragrant. Add the garlic and sauté for another minute. Then pour in the broth, add in the carrots, salt, curry powder and red pepper flakes.
Bring to a boil, then turn the heat down and cover the pan and allow to simmer for 25-30 minutes until the carrots are nicely tender. Remove the pan from the heat (or just turn off) and allow the soup to cool, uncovered, for about 15-20 minutes.
Purée with an immersion blender or in batches using a regular blender or food processor*, until smooth. Return the puree to pot over a low heat. Pour in the coconut milk, stirring well to combine. Once combined, remove it from the heat and serve hot, or store it in the refrigerator and serve chilled, which is what I did. Top each bowl with some thinly sliced green onions.
*When puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel, otherwise the steam will cause the lid to explode off, spewing hot liquid everywhere. This has never happened to me, but it can, so be careful.