What do you do when a bushel of carrots is on sale for $5? Well, buy all of them of course!
Which is absolutely what I did. My motto for farmer’s marketing: stock up now, worry about how in the heck you’re going to eat all these veggies later! In reality, most veggies freeze fine, and there are plenty of recipes, like this soup, that can help you use up a whole bunch of veggies and enjoy the flavors of the season all at the same time.
Carrots and ginger are one of those matches-made-in-heaven that just WORKS! No matter where it’s being implemented: Cake, bread, muffins, whole roasted, or a silky smooth soup like in this recipe.
I used my immersion blender to make short work of pureeing this soup into a wonderfully smooth consistency, but, you could certainly use a counter-top blender. Just please be careful. This soup is delicious when served in a bowl, but if burning hot soup splatters all over when you’re pouring it into the blender, I can guarantee you won’t be a fan of it!!
If you prefer your soup to be thinner or thicker, you can definitely add more water (or stock) at the end, or cook it down a bit further and the texture will adjust accordingly.
I used two different kinds of ginger, to really give this soup that snappy pop that is signature to ginger. The fresh ginger brings more of the ‘zing’ and the ground is more of the subtle ginger background flavor. Paired with the other spices it’s not at all overpowering, but also holds it’s own quite well. Feel free to adjust the ratio of spices at the end, just wait till after adding the coconut to taste, as that can somewhat mellow out some of the flavors.
So now I’m on a roll thinking about all of the Carrot Ginger items I need to make. Pie? Gratin? Cookies? OK, I’ll be in the kitchen…!
- 3 lb Carrots trimmed
- 1 Green Bell Pepper
- 2 small Shallots
- 3 cloves Garlic minced
- 2 tsp Fresh Ginger minced
- 1/2 tsp Cinnamon
- 2 tsp gr. Ginger
- 2 tsp Salt
- 1/2 tsp Cardamom
- 1/2 cup Sherry or Sake
- 3 quarts Veggie Stock
- 1/2 cup Coconut Milk
- handful Fresh Mint for Garnish
- drizzle Coconut Milk for Garnish
Put the carrots on a sheet pan with a drizzle of olive oil and sprinkle with smoked paprika. Roast for 20-30 minutes at 450 or until softened, rolling carrots over about halfway through baking for even browning. (If your carrots are very large, cut them in half lengthwise before roasting to expedite.)
Meanwhile heat another drizzle of olive oil in a heavy bottomed, 5-6 quart saucepan over medium heat. Roughly chop the green pepper and shallots and toss into the oil. Cook until well browned and shallot is translucent. Add the garlic and ginger and cook another 1-2 minutes. Add the rest of the spices and cook about 20 seconds, or until aromatic.
De-glaze with the sake and use a wooden spatula to scrape up all of the browned bits. Add the roasted carrots and half of the stock and stir just enough to combine.
Using an immersion blender (or regular blender - just be careful!), puree all ingredients in pot until well combined. Mixture will be thick, and still slightly grainy. Add the rest of the stock and puree again. If necessary thin soup out slightly with water, or allow to cook a bit longer to reduce to desired thickness.
Add coconut milk to soup and puree once more, soup should be very smooth and silky. Taste, adjust for seasonings and serve, garnished with a sprinkle of finely chopped mint and a swirl of coconut milk.