Carrot Ginger Soup
Continuing the theme of winter comfort food, I decided that today’s dinner would be a quick, easy meal, made to please any and all readers! And what could be a better winter comfort food than a nice, thick, creamy soup? Well, a steak, of course…
What you’ll need:
- 3 cups carrots, peeled, chopped
- 1 carrot, peeled, grated (keep separate)
- 1/2 cup parsnip, peeled, chopped
- 2 cups water
- 1 cup beef broth
- 1/2 cup coconut cream
- 4 tablespoons coconut butter
- 1 cups finely chopped celery
- 1 small onion, finely chopped (about 1/2 cup)
- 2 tablespoon finely chopped peeled fresh ginger
- 2 teaspoons minced garlic
- 1 fresh lime, squeezed/juiced (or lemon)
- 2 teaspoons grated lime peel (or lemon)
- 2 tablespoons finely chopped cilantro
- Sea salt
Serves about 4
Prep and Cook time: about 40 minutes
In a large cook pot, melt the coconut butter on medium-high heat (about a 7 on a 10 scale). As soon as the butter is melted, add the chopped celery and onion to the pot and saute them until they are translucent. This should take about 4 minutes. Once the celery and onion are getting clear, add the ginger and garlic and continue to saute for another 1-2 minutes. Not too long, though, because you don’t want the ginger and garlic to start to crisp, so keep a close eye on them. Next add the chopped carrots and parsnips and the lime peel, and continue to saute for another minute, at most.
Add 2 cups water and 1 cup beef broth as soon as the carrots and parsnips have been on the heat for a minute. Don’t wait; because waiting too long will crisp the ginger and garlic, which we don’t want. Keep this on medium-high until it is boiling, then reduce the heat to medium-low (3 out of 10) and cover. This should simmer until the carrots and parsnips are tender, it should take about 20 minutes. Now take this off the heat to cool; you’ll be pureeing this in a blender as soon as it’s cool enough. If you have a mixing bowl large enough, pour this in to the mixing bowl. It will cool faster by transferring it to the bowl.
Puree the soup in a blender. This will have to be done in batches, since most blenders are not large enough to accommodate this volume of soup. As each batch is pureed, return it to the cook pot. Once the first batch is in the pot, turn the heat on medium-low (about 3 out of 10) and start heating. Add each new batch to the pot, stirring slightly to spread the heating out. As soon as all the soup has been pureed, add the lime juice and sea salt (as needed) to taste.
Just before dinner time, bring the soup to a simmer (if pre-made, or leftovers). Ladle the soup in to bowls separately. Once the soup is in the bowl, add about a tablespoon of coconut cream in the center of the bowl, and sprinkle some grated carrot and chopped cilantro over the top of that. And enjoy!
For more Urban Paleo Chef recipes, or dinner ideas, check back weekdays daily for my “What’s For Dinner?” posts! Also, please comment if you liked this, have questions, or if there is a particular meal you would like me to prepare!