Over the winter we don’t get nearly as many fresh vegetables as we do the rest of the year. Besides what is canned, dried or frozen, we only have stored squash and root vegetables. However, even our carrots are starting to look a bit sprouted and sad at this point. With half a sack still unused, and a shortage of vegetables, I decided something delicious and carroty was in order. This resulting coconut cream of carrot soup recipe was a huge hit! We ate it with fresh buttered bread for a fantastic winter meal.
Coconut Cream of Carrot Soup
1/2 Cup coconut oil
1 Tbsp cumin seed
2 Tsp grated ginger root
1 Tsp salt
2 Sm-med onions
8 Cups chopped carrot
Chicken or veg stock to cover
2 Cups cream
Place the coconut oil, ginger and chopped onions in a large pot. Finely crush or grind the cumin seeds and add them. You can also add the salt, although you’ll want to wait and taste if your stock is already salted. Cook over medium heat until the onions are softened, about 10 minutes.
Add the chopped carrots. I know “cups of chopped carrots” isn’t exact, but the amount isn’t critical. Continue cooking over medium until the carrots begin to soften, about fifteen additional minutes. Then add stock to cover (preferably use made at home stock, but store bought would work as well). Bring to a boil and cook uncovered until carrots are completely soft, about 30 minutes.
Remove from heat and add cream. You could replace dairy cream with coconut cream for a vegan recipe, or for a stronger coconut flavour. Use an immersion blender to mix the soup until creamy and smooth. Add salt and pepper as desired.
This recipe makes quite a lot of soup, but we love leftovers (and they didn’t last long). Even my husband, who doesn’t care for “cream-of” soups gobbled it up. Do you have a favourite winter recipe?