G and I have been working on creating a copycat recipe of a Carrot Ginger soup that we ate while we were visiting Denver, CO this past June. And we think we finally got it…
Single Batch Recipe makes ~ 38 oz, we made a double batch which came to be ~75 oz
1 TBSP peanut oil or any oil with a high smoke point, we used grapeseed oil
1 Leek, medium to large (~1/2 – 3/4 cup) well washed, and thinly sliced
2 TBSP grated or finely chopped ginger root (peeled)
1 tsp minced garlic
1/2 tsp finely chopped pepper (we used Cayenne, but this still wasn’t enough heat, so…)
1.5 TBSP Chili Garlic Paste (found in the ethnic foods section)
1 pound carrots, washed, peeled and chopped into 1/2 inch pieces
16 oz vegetable stock (broth)
1 can (~13 oz) coconut milk
Salt to taste once finished.
Directions:
1.) Heat oil in a heavy bottom stockpot. Add leek and saute over medium heat for 2-3 minutes or until softened. Then add ginger and garlic, and saute an additional minute while stirring.
2.) Add the vegetable stock and the carrots and bring to a boil. Reduce heat to simmer and cook, uncovered, for 15 minutes. Then stir coconut milk into pan and continue cooking until carrots are very tender, approx another 20-30 minutes.
3.) Puree in pot using an immersion blender (or transfer to a food processor in batches). Season to taste with kosher or sea salt. Enjoy!
