Creamy Coconut Ginger Carrot Soup
For long days and chilly nights, nothing is more comforting than a warm bowl of soup. We love the rich and velvety texture of this golden carrot soup, infused with flavorful, nourishing superfoods like pungent ginger, earthy turmeric and creamy coconut. Sun Tropics® Tamari Mochi Rice Bites are the perfect gluten-free garnish, adding a savory crunch to every spoonful.
Makes 4 servings
1 Tblsp coconut, avocado or olive oil
1 small white onion, diced (300 g)
2-3 cloves garlic, minced
2 1-inch slices young fresh ginger, finely minced, about 2 tbsp
1 tsp turmeric powder
¼ tsp cayenne pepper
¼ tsp cumin powder
½ cup raw cashews, additional for garnish
½ tsp sea salt
4 cups carrots, roughly chopped or sliced
3 cups vegetable broth
1 cup light coconut milk (note that this is culinary coconut milk, often found in a can, not coconut “beverage”)
black pepper to taste
¼ c scallions, sliced, to garnish
2 tsp Sun Tropics® Calamansi Puree
1 c Sun Tropics® Tamari Mochi Rice Bites, to garnish
In a soup pot over medium heat, saute onion, garlic, ginger and cashews in oil until fragrant. Add spices and ½ cup of the broth and simmer until cashews begin to soften, approximately 7 minutes. Add the carrots and remaining broth and bring to medium simmer until a fork or knife is able to pierce a piece of carrot easily. Stir in the coconut milk. In a heat-resistant blender or food processor, or using a hand-held immersion blender, blend the soup until smooth and very creamy. Add sea salt, pepper, and Sun Tropics® Calamansi Puree.
Ladle warm soup into bowls and garnish with reserved cashews, scallions and Sun Tropics® Tamari Mochi Rice Bites.
Up Next: Summer Fruit Tart