Ginger-Carrot Soup

Last Updated on Wednesday, 9 March 2011 11:55 Written by Flax Wednesday, 9 March 2011 11:51

Ginger and carrots, two of my favorite foods, being that I am a redhead.  I like this recipe because it is extremely versatile.  This creamy soup will warm you up on a cold winter day, or likewise, it can be a refreshing cold soup on a hot summer day.  Additionally, halve the amount of water and you have a bright and tasty sauce to perk up a rice or a quinoa dish. 


  • olive oil
  • 1 onion, chopped
  • 1/2 fennel bulb, chopped
  • 4 cloves garlic, chopped
  • 1′ ” ginger
  • 1″ chilli pepper
  • 2 tsp curry powder
  • 10 cups water
  • 10 carrots, peeled, and coarsely chopped
  • 1 star anise (optional)
  • 1 can coconut milk
  • juice of 1 lemon
  • Atlantic grey sea salt
  • pepper
  • 1/2 bunch coriander, chopped

Heat the olive oil in a soup pot.  Add the onions and sweat for 5 minutes.  Add the fennel, ginger, garlic,  chilli pepper, and spices and saute for 5 minutes more.

Add the water and bring to a boil.  Add the carrots, star anise, lemon juice, and coconut milk.  Bring to a boil again and then lower the flame and simmer for 45-60 minutes, until the carrots are well done.

Remove the star anise and puree.   Garnish with the chopped coriander.

Serve hot or cold.


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