Carrot Ginger Soup

A number of attendees of our Dinner at the Coop Fall 2014

have asked for the recipe of our dairy-free carrot ginger soup that we served.

Here it is... 

I borrowed the picture from Diana Elizabeth Photography blog 

because I am the worst at taking pictures when we are busy feeding people. :)

Carrot Ginger Soup

1 tablespoon organic unrefined coconut oil

1 medium sweet onion-finely chopped

1 teaspoon sea salt

1 tablespoon, fresh grated ginger root

1 1/2 lbs of fresh locally grown carrots

2 cups chicken stock

1/2 cup apple juice

1 tablespoon unrefined sugar or honey

1/2 teaspoon dried ginger

1/2 cup premium coconut cream

1 additional cup of stock to help blend

creme fraiche

and 

chives for garnish

Warm oil in a saucepan over medium heat and add onions.

When the onions are translucent, add salt then cook onions till lightly caramelized.

Add fresh ginger, carrots, stock, apple juice, sugar and dried ginger. 

Bring to a low boil, then reduce heat and simmer until carrots are tender.

About 30 to 40 minutes

In a blender, food processor or with an inversion mixer blend soup and 

add coconut milk a little bit at a time.  If the soup needs to be thinned, use the

additional cup of chicken stock, adding gradually.

Ladle into bowls and garnish with creme fraiche and chopped chives.

Serves 6

Bon Appetite!