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Now that it is fall, I feel like I can make soups again. I love to make soups!
This is Jan’s adaptation to
the original recipe of Carrot and Ginger Soup in The New England Soup Factory Cookbook (171). The
ingredients in parenthesis are the original components, which I did not use.
3 Tbsp. butter
2 whole cloves garlic, peeled
1 onion, peeled and diced
3 ribs celery sliced (2 ribs)
3 pounds carrots, peeled and sliced
3 Tbsp. peeled and chopped fresh ginger
4 cups vegetable stock (or chicken)
1 tsp. coriander
1 tsp. cumin (1 tsp.
ginger)
½ cup honey
2 cans coconut milk (1 ½ cups heavy cream)
Salt and pepper to taste
In a large, heavy-bottomed stockpot over medium-high heat,
melt the butter. Add the garlic, onion, celery, carrots, and gingerroot. Saute
for 10 minutes, stirring frequently.
Pour the stock over the vegetables and bring to a boil.
Lower the heat slightly and simmer until the carrots are soft and tender, about
30-35 minutes.
Remove from the heat. Add the spices and honey. Puree the
soup in the pot using a hand blender or working in batches with a regular
blender until smooth.
Add the coconut milk and season with salt and pepper. Stir
(and maybe warm) until the ingredients are well combined.
Makes 8-10 servings.
From this highly recommended cookbook:
Druker, Marjorie and Silverstein, Clara. New England Soup
Factory Cookbook. Nashville: Thomas Nelson, 2007. 171.
