Recipes Online: Gingered Carrot Soup

Gingered Carrot Soup

Gingered Carrot Soup

2 tablespoons coconut oil (or neutral oil);
5 cups chopped carrots (about 2lb);
1 medium onion, chopped;
2 tablespoons diced ginger;
1 jalapeno, seeded and minced;
1 clove garlic, minced;
1 teaspoon cumin;
5 cups vegetable broth or bouillon;
2 limes, zest and juice;
cayenne pepper to taste;
handful of cilantro leaves, plus extra for garnish;
1 cup Greek yogurt, plus extra for garnish.


Put a large soup pot over medium-high heat. Add oil. When hot, add onions and carrots. Saute until onions are soft, about 5 minutes. Add ginger, garlic, jalapeno, and cumin. Saute 1 more minute.
Pour in broth (or bouillon dissolved in water). Bring to boil. Reduce to simmer, and cook uncovered until carrots are tender, about 25-30 minutes.
Remove soup from heat. Stir in lime juice. Let cool a bit, add cilantro, and puree in batches in a blender, or use an immersion blender right in the pot. Add cayenne pepper to taste. 
Let soup cool to about room temperature. (An ice water bath in your sink is a good idea here – soup sitting warm for too long can spoil.) Stir in yogurt. Cover soup and refrigerate, at least four hours but preferably overnight.
When serving, garnish soup with a dollop of yogurt, a sprinkle of lime zest, and a few cilantro leaves. Pretty and delicious.

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