This is a great seasonal soup for when all the root and cold-weather veggies are at their best.
Coconut-Ginger Spiced Carrot Soup
- 5 medium carrots peeled and sliced into rounds
- 1 leek chopped (dark green parts removed)
- 1 medium potato diced
- 3 cloves garlic finely chopped
- 1 ½ inches ginger root finely minced (about 2 tbsp)
- 1 can coconut milk for a dairy version, substitute half and half or whipping cream
- 4 cups stock or water
- ½ cup dry white wine optional
- 2 tbsp. vegetable oil
- 1 tsp. sweet paprika
- 1 tsp. turmeric
- Salt and pepper to taste
Heat vegetable oil in a medium-sized pot. Add onions, sauté about 2 minutes.
Add leeks and garlic; sauté in pot for about 4-5 minutes until softened, but not browned.
Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more minutes (watch to prevent over-cooking).
Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup is fully cooked, then add cream and heat to serving temperature); allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).
Cover and simmer on low until potatoes are tender, about 20-25 minutes. Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.