A warming, silky soup perfect for a crisp fall evening. This recipe is a great way to use your collagen-packed chicken stock if you have some in the freezer!
Carrot Ginger Soup
Makes 4 servings
Ingredients:
2 Tbsp olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 Tbsp fresh ginger, peeled and grated
6-7 medium carrots, peeled and sliced
1 medium potato, peeled and cubed (optional, for extra creaminess)
1 liter chicken stock
½ orange, juiced (about 2 tbsp)
½ cup coconut milk
1 Tsp salt
½ tsp black pepper
1 pinch of cayenne pepper (optional)
2 Tbsp fresh chives or cilantro, chopped, for garnish
Directions:
Warm the olive oil in a large pot or Dutch oven over medium heat. Add yellow onion, stirring occasionally until softened and translucent.
Stir in garlic and ginger and cook until fragrant, being careful not to let the garlic burn.
Add the carrots and potato (if using), then pour in the chicken stock. Your stock should cover the vegetables by about an inch. Add more water if needed.
Bring to a boil, then reduce heat and simmer uncovered until the carrots and potato are very tender when pierced with a fork.
Remove the pot from heat and let it cool slightly. Using an immersion blender (or working in batches in a stand blender), puree the soup until completely smooth and velvety.
Return the soup to low heat and stir in orange juice, coconut milk, salt, pepper, and cayenne pepper. Taste and adjust seasoning, adding more salt, ginger, or orange juice as needed.
Ladle the soup into bowls and top with 2 Tbsp fresh chives or cilantro. Add a swirl of extra coconut milk for a nice finishing touch.
