I must admit, I sort of take carrots for granted. They’re the vegetable I buy and use most often, but I rarely consider making recipes that feature them. Carrots are like the backup singers for so many soups, stir fries and vegetable platters but they rarely see their place in the spotlight.
But think about it. Not only do carrots offer many nutritional benefits like antioxidants and beta-carotene, but they can be enjoyed in numerous ways. You can roast, sauté, steam, purée, deep-fry and juice carrots. Chop them up and eat them raw with your favorite dip. They’re used in so many world cuisines. And best of all, they’re inexpensive, even the organic ones.
So I wanted to share an easy recipe where vitamin-rich carrots take center stage. Sweet potato helps to thicken the soup and coconut milk provides creaminess. Round out a meal of this delicious carrot coconut soup with hearty greens and a tangy vinaigrette.
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- 2 T coconut oil
- 1 medium yellow onion, diced
- 6 carrots, diced (about 3 cups)
- 3 garlic cloves, minced
- 2 t fresh ginger, peeled and minced
- 1 T paprika
- 2 t cinnamon
- 1 sweet potato (about 2½ c diced)
- 2 c vegetable broth
- 1 t salt
- 1 14-ounce can unsweetened lite coconut milk
- 2 T lime juice
- freshly ground pepper to taste
- In a saucepan, heat coconut oil. Stir in onion and cook about 1 minute. Add carrots, garlic and ginger and stir another minute. Stir in paprika, cinnamon and sweet potato. Add vegetable broth. Cover, lower heat and cook about 15 minutes until vegetables are soft.
- Remove lid and stir in salt and coconut milk. Transfer soup to a blender (or user an immersion blender) and mix until very smooth. Return to pot (if using a separate blender) and stir in lime juice. Return soup to a simmer. Serve hot with freshly ground pepper, if you like.