I don’t know about you guys, but carrot soup was not a meal I ever grew up with or ever saw around. But when I lived over seas I began to get it for a dinner meal from the grocery store and I LOVED it!
So when I saw THIS recipe on Pinterest, I had to try it!
I modified the recipe just slightly.
Here is my slight variation:
2 tbs of Coconut Oil
1/3 large yellow onion, chopped
1/4 cup peeled grated fresh ginger
3 cloves garlic, minced
5 cups chicken stock
10-15 large fresh carrots, peeled and cut into 1/2-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon curry powder
salt to taste
fresh ground black pepper to taste
1. In the pot, melt the coconut oil over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently.
2. Add the stock and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.
3. Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches.
4. Season with the lemon juice and salt and pepper to taste. Ladle into bowls and swirl in a spoonful of sour cream. Top with a sprinkle of chives or parsley and serve.
Oh my word, it is soooooo good!
I have a slight obsession with blended soups and love that I found an emersion blender on black Friday! So worth the blended goodness!
Definitely a new favorite!
What are your favorite soups? I want to try some new ones!