Soup season is here! According to my Granda Mary, it’s always soup season but eating soup in 100+ degree weather isn’t very appetizing. The cooler temps are starting to make appearances in Texas and it’s a lovely break from the heat.
Soup is a fall and winter staple for us. I like to make a big pot of soup and freeze a few containers for those nights we don’t have time to cook. Lentil soup is one of my favorites and I’ll be posting that recipe soon; I made it but it didn’t photograph very well so I’ve got to make some lighting adjustments to make it look appetizing.
When my Grandma Esther discovered the America Girl Dolls, she immediately went out and bought me Molly. She is the American Girl from the 1940’s and my grandma was really excited to gift her to me. My grandmother was a World War II bride and that era in history had a life long impact on her life. I also received the American Girls Cookbook, with recipes from the eras of each of the three characters, Kiersten, Samatha and Molly. One of my favorite recipes was cream of carrot soup, from Samantha, circa 1904. It was creamy and sweet and for a few years, we added it to our Thanksgiving menu.
I recently found that cookbook and remembered why it was so good – it has lots of butter and flour! Needless to say, it isn’t the healthiest of soups. I wanted to recreate the recipe with more modern ingredients and eliminate the flour and butter. For the creamy consistency, I used a can of full fat coconut milk. I like Native Forest Organic Classic Coconut Milk and Thai Kitchen Organic Coconut Milk; just make sure to buy whole fat coconut milk so you get the consistency of dairy. I also added a leek and cumin for additional flavor. When you are preparing the leek, make sure to rinse the cut leek in a colander. Lots of times, dirt can get into the crevices and won’t wash away until the leek is cut. When it comes time to puree the soup, you can either use an immersion blender, food processor or blender. I like to sprinkle nutmeg on the top for a last little bit of added flavor.
Carrot and Ginger Soup
Author: The Food Allergy Foodie
Prep Time: 20 minutes
Cooking Time: approximately 1 hour
2 tablespoons olive oil
1 medium to large yellow onion, roughly chopped
8-10 medium to large carrots, peeled and cut into large pieces
3 garlic cloves, peeled and roughly chopped
1 tablespoon of fresh ginger, peeled and cut into larger pieces
1 leek, white part only, cut and rinsed
1 (13.5-oz) can full fat coconut milk
1 (32-oz) container of low-sodium vegetable broth
1 teaspoon cumin
Salt and pepper to taste
- Prepare all of the ingredients. Peel and rough chop the onion, carrots, ginger, and garlic. When cutting the leek, only use the white part. Rinse thoroughly in a colander to remove any dirt.
- In a large stock pot or Dutch oven, heat the olive oil over medium heat. Once the oil is warm, add the diced onion. Cook 3-4 minutes, or until the onion is translucent and fragrant. Add the leeks and cook for another 3-4 minutes, or until the leek is translucent and fragrant. Add the sliced carrots, garlic, and ginger and cook for an additional 5 minutes. Add salt and pepper to taste.
- Add the vegetable broth and cumin. Stir well.
- Let come to a boil and then reduce heat to low. Let simmer for 1 hour, or until carrots are soft.
- Add the can of full fat coconut milk and stir well.
- Remove from heat.
- If using an immersion blender, blend the soup until smooth. If using a blender or food processor, carefully ladle the soup into the blender and blend until smooth.
- Ladle into soup bowls and sprinkle with a little nutmeg.