Carrot Ginger Soup

I started making this soup in Seattle at Chez Shea as one of our tasting menu variations. It's a nice vegetable soup that is a quick and easy soup to make, yet bursts with flavor. You can change the amount of ginger to soften it up, or add more to give it a stronger bite. The purpose of the cauliflower in this recipe is to help thicken the soup and give it richness. You can substitute the cauliflower for peeled potatoes and continue the steps if preferred. The finish of orange juice rounds out the sweetness of the carrots while not overwhelming it. Once again, if you are making a vegan version, just omit the garnish.

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Ingredients

• Coconut Oil 2 T

• Onion, diced 1 ea

• Ginger Root, peeled and chopped 4 oz

• Carrot, peeled and chopped 12 ea

• Vegetable stock 1 qt

• Orange Juice 1 cup

• Coconut Milk 1 cup

• Honey 1 T

• Cauliflower chopped 1/4 head

• Crushed Red Pepper 1/2 tsp

• Salt and Pepper to taste

• Coriander, ground 1 tsp

Garnish

Coriander Yogurt

• Yogurt 1/2 cup

• Sour Cream 1/2 cup

• Salt to taste

• Coriander, ground 1/2 T

• Black Pepper, ground 1/2 T

1. Mix all ingredients and season to taste.

Method of Procedure

1. To easily peel the ginger, use a spoon and scrape the flesh. Chop the ginger into small pieces.

2. Using the coconut oil saute the onion, ginger, crushed red pepper, and carrots until softened.

3. Add the vegetable stock, coconut milk, and cauliflower and cook until soft on low heat. It will take approximately 2 hours.

4. Puree the soup and add orange juice. Season to taste with salt, pepper, and ground coriander.