It’s time to dust off one of our favorite recipes here at Cheeky Bums! Spring is almost here in Indiana and while the breezes are still cool enough for a coat, it’s nice to throw this on to simmer for an incredibly easy (and cheap!) lunch or dinner! Enjoy! (originally posted 1/13/12)
During the winter months, I’m always looking for great soup recipes. And this is one of them. It’s a variation to a recipe that a good friend passed along to me and it’s DELICIOUS! I call it *GOURMET*, others may just call it SIMPLE. With so few ingredients needed (aka inexpensive) we eat it quite frequently…including our 11 month old!
Gingered Carrot Soup (Serves 6-8)
- 6 Tbs coconut oil (or butter)
- 6 carrots, sliced
- 1 ½ tsp. fresh ginger, chopped or grated
- 3 tsp. sugar
- 6 Tbs. flour
- 6 c. broth (I use homemade chicken broth but vegetable would taste good as well)
- Salt to taste
- 1 can full-fat coconut milk
Saute carrots and ginger until softened. Sprinkle with sugar and flour, stirring to coat. Add broth and simmer until carrots are very tender. Puree and salt to taste. Add coconut milk and serve.
**NOTE: I recently realized that if you peel ginger (with the back side of a spoon… it’s much easier than a knife) and then place it in the freezer in an airtight bag, you can easily grate it using a cheese grater. Very simple!