Warming Carrot-Ginger Soup

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July 7, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 2 hrs


9 Large Carrots, Peeled and Separated: six cut into 2-3″ evenly sized pieces, three sliced cross-wise into 1/4″ disks

1 Tbsp Extra Virgin Olive Oil

1 Medium Onion, finely chopped

1 Rib Celery, finely chopped

2 Tsp Powdered Ginger

1 Tsp Salt

3 Cups Chicken Stock

2 Cups Water

1 Tbsp Butter

1/2 Cup Light Coconut Milk, for finishing, plus additional salt as desired


1Preheat oven to 375 Degrees F.

2Toss the 2-3″ sized carrots in a mixing bowl with the olive oil to throughly coat.

3Roast at 375 for 50 minutes.

4Meanwhile, prepare the other ingredients, chopping and measuring.

5Remove the carrots from the oven and set aside near the stove.

6Melt the butter in the heavy-bottomed pot over medium – low heat.

7Add the onions and cook 2-3 minutes, stirring regularly.

8Add the celery and ginger and cook another 3 minutes, stirring regularly to throughly incorporate the ginger. If necessary, deglaze the ginger from the pot with a splash of the broth.

9Add the carrots, chicken broth, water and salt.

10Bring to a boil, then reduce to a simmer.

11Cover and simmer over low heat 45 minutes – one hour.

12Remove from heat and allow to cool 5-7 minutes.

13Using an immersion blender, or, working in batches with a standing blender, blend until a velvety consistency is reached.

14Add coconut milk and blend once more to incorporate.

15Serve with cilantro or thyme, and if you like a dollop of Greek yogurt.


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