I’ve been dreaming of making this carrot soup for some time now. I have really come to love soup, even though my husband isn’t so crazy about it. That means that I can enjoy a whole batch for my lunches this week.
This creamy carrot soup recipe is dairy-free, vegan, and paleo-friendly. The creaminess comes from light coconut milk, instead of the regular dairy cream found in cream soups.Brightly orange coloured, this soup will make a lovely side to an Easter dinner, a time I always look forward to celebrating with my family.
Growing up, Easter was always one of my most favourite weekends of the year. Our Easter bunny always put on a great egg hunt, something we continued to do into adulthood at my parents’ house on Easter Sunday morning. The egg hunt always had to be expanded to a new degree of difficulty every year too.
As a child, our Easter eggs often had coins taped to them. Some eggs were found accompanied by little poems that would lead us to find a gift, one of which was always a beautiful new dress that we’d wear to Easter morning church service. One year my sister and I even got matching dresses with hats and gloves (one mauve, one pink) from the Easter Bunny. I’ll always remember those dresses – one of my favourite childhood memories.
As we continued the Easter egg hunts into adulthood, the Easter bunny really had to up the ante on the hunts, expanding to include several rooms in the house, and no cute little poem clues. It was tough too, let me tell you! Sometimes we’d have to have breakfast without having found all of the eggs! The horror! It wasn’t until we reached for the flour for pancakes that we might find one of the final eggs in the flour canister.
Special thanks to my parents for the wonderful memories. You really made our occasions special, and ones we’ll cherish forever. <3
On another personal note, I’d like to dedicate this post to a wonderful lady who touched my heart and lit up many of my lunches with her smile and warm words.
Leave your heart open – you never know who might sneak in and warm it when you least expect it.
[Recipe] Creamy Carrot Ginger Soup
Makes 6 cups
2 Tbsp olive oil (or coconut oil)
1 cup chopped celery
1 cup chopped onion
1 Tbsp chopped fresh ginger (I used 2 Tbsp, but I like ginger)
1/2 tsp salt
4 cups chopped carrots
4 cups vegetable broth (low-sodium, if possible)
1 can lite coconut milk
Prepare your aromatics: chop the onions, celery, and ginger to prepare them for the pot.
Heat olive oil in a large pot over medium heat. Add the aromatics and the salt to the pot and saute, until the onions are translucent, 5-10 minutes.
Add the carrots to the pot and saute another 5 minutes.
Add the vegetable broth and bring the soup to a simmer. Once simmering, reduce heat and let simmer for about 40 minutes, until the carrots are soft.
Once the carrots are cooked well, add the coconut milk to the soup.
Using a hand blender, or a regular blender, puree the soup until smooth.
Heat through and serve.
- 2 Tbsp olive oil (or coconut oil)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 Tbsp chopped fresh ginger (I used 2 Tbsp, but I like ginger)
- 1/2 tsp salt
- 4 cups chopped carrots
- 4 cups vegetable broth (low-sodium, if possible)
- 1 can lite coconut milk
- Prepare your aromatics: chop the onions, celery, and ginger to prepare them for the pot.
- Heat olive oil in a large pot over medium heat. Add the aromatics and the salt to the pot and saute, until the onions are translucent, 5-10 minutes.
- Add the carrots to the pot and saute another 5 minutes.
- Add the vegetable broth and bring the soup to a simmer. Once simmering, reduce heat and let simmer for about 40 minutes, until the carrots are soft.
- Once the carrots are cooked well, add the coconut milk to the soup.
- Puree until smooth.
