Creamy Coconut Carrot Soup
Though redolent of fall, this soup belongs in your year-round rotation. Creamy, complex and loaded with nutritious veg, it is truly greater than the sum of its parts.
Equipment
- blender
Ingredients
- Extra-virgin olive oil for the pan
- 2 yellow onions chopped
- 1 lb carrots peeled and sliced into coins
- 6 large celery stalks plus tender celery leaves chopped
- 6 garlic cloves roughly chopped
- 2 tsp pink salt
- 1 tsp pumpkin pie spice
- ⅛ tsp cayenne optional
- 4 cups chicken stock see Notes
- 400 mL can of full-fat additive-free coconut milk
- Sliced scallions or chives for garnish (optional)
Instructions
- Heat a splash of oil in stockpot over medium-high heat. Add onions and sauté for 15 minutes, until lightly golden around edges. Add carrots and celery and stir. Add remaining ingredients except coconut milk and scallions, cover and bring to a boil. Reduce heat to low and simmer for 30 minutes, until vegetables are very tender. Turn off heat.
- Stir in coconut milk, then carefully transfer soup to blender. Purée until smooth. (Alternatively, use an immersion blender, but it won’t be as smooth.) Season to taste with salt.
- Ladle soup into bowls, and garnish with scallions or chives, if desired.
Notes
Tip: For a vegan option, replace the chicken stock with 3 cups (720 g) filtered water plus a second 400 mL can of coconut milk. Add the water when directed to add the chicken stock. Reserve the additional can of coconut milk until the end, adding it at the same time as the first can of coconut milk.