Carrot Ginger Soup

My grandfather (Lolo) gave us a couple pounds carrots.  I do not like carrots.  I do not care for the taste, raw or cooked.  But I also hate to waste perfectly good food.  So I made soup!

When I cook, I generally use recipes as a source of inspiration.  I end up not using the recipe exactly as written, mostly because I do not have all the ingredients and I do not want to go to the store to get them.  I tend to cook last minute!  Look in the fridge and figure out what needs to be used up before it goes bad, kind of cooking.   My husband had steamed up the carrots, thinking we could feed it to our toddler but that did not go over well.  So I ended up making soup!

Carrot Ginger Soup – makes 4 quarts

3 lbs carrots – steamed and lightly mashed

2-3 inches of ginger root, grated

3 cups finely shredded coconut, unsweetended

2 quarts chicken broth

2 large onions, diced

6 cloves peeled garlic

1 large leek – washed and cut

6 tbsps extra virgin olive oil

2 12 oz cans evaporate milk

2 tsp curry powder

salt and pepper, to taste


In a large stockpot, put diced onions, chopped leeks and extra virgin olive oil.  Cook until soft.  Add in shredded coconut, grated ginger,garlic, mashed carrots, evaporated milk, chicken broth, and curry powder.  Stir periodically and let the mixture come to a boil.  It is going to be very thick!  If you would like a thinner soup, add more broth.  It will not come to a rolling boil but the mixture will start to bubble.  Once it hits that stage, turn the heat down and let it simmer for atleast 15 minutes.  Taste and add salt  and pepper to your taste.  Use an immersion blender and blend until smooth.   Taste again and season accordingly and ladle in bowls!

Instead of the shredded coconut and evaporated milk, you could substitute in two cans of coconut milk.  I adore coconut milk in soup but did not have any in my cupboard.  The garlic and curry powder make this spicy.  I am going to try roasted garlic next and see how that changes the flavor.  I’m sure it won’t be as “hot.”  Oh and because of the raw garlic, this probably a dish best left for when you do not have company!  Unless they love garlic!



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