Every time I eat anything containing carrots, I can't help but think back to high school days when my dislike for the vegetable was at an all-time high. When our class schedules coincided, I would sit with my dear friend Erica {who happens to be the fabulous photographer to whom I can credit my head shot}, swapping tales of impossible teachers and unattainable crushes, as high school girls do while we nibbled on whatever we had packed in our brown bag lunches.
Without fail, during almost every lunch hour we shared, Erica would pull out a prepackaged container of baby carrots and ranch dressing and offer some to me. And like clockwork, I'd turn up my nose and say, "No, thanks. I hate carrots." Every. Darn. Time.
It wasn't until decades later that I finally gained an appreciation for carrots -- mostly as a crunchy mode of transport for heaps of hummus. You better believe I texted Erica to let her know I might finally accept the offer to share a pack of carrots if the opportunity ever arose again.
I've always wanted to like carrots because they're one of those things that look so good; that vibrant orange color, that crisp crunch. Plus, they're packed with all sorts of good-for-you stuff and they're so perfectly portable. But sadly, carrots in raw form just don't appeal to my taste buds {though I've learned to tolerate them as an adult who now eats things because I know I should rather than because I enjoy them}.
I have, however, found that I enjoy the flavor of carrots more when they've been cooked {or, you know, turned into a hot dog} since they mellow out a bit and some of that natural sweetness shines through.
This Creamy Carrot Ginger soup is a great example of a way that I'll happily eat a bowlful of my former neon-orange nemeses.
Warm notes of ginger punctuate the carrot flavor in this incredibly simple and nutritious soup. A few tablespoons of coconut sugar accentuate the natural sweetness of the carrots without overdoing it. Though the soup is silky and creamy, it doesn't contain a drop of dairy; the rich flavor comes from the addition of full-fat coconut milk that lends a luxurious feel and exotic undertone to the fairly basic recipe. {While I made this batch I was thinking a tablespoon or two of red curry paste would really take this to the next level. Don't be afraid to try it and report back.}
Erica and I are now wives, mothers, business owners {and luckily, still best friends!}, and while our lunch dates these days look quite different than they did when you could find us sitting on the lawn of our high school campus, they're something we still strive for when our schedules coincide. If you're reading this, Erica -- no need to pack the carrots and ranch dressing for our next meeting. I've got us covered. 😉
Creamy Carrot Ginger Soup
Ingredients
- 2 tablespoons coconut oil or your favorite oil {I used butter-flavored coconut oil}
- 1 small onion chopped
- ½ teaspoon sea salt
- 2 tablespoons fresh grated ginger
- 2 tablespoons coconut sugar
- 3 cups chopped carrots
- 4 cups vegetable broth
- ¾ cups full fat coconut milk
Instructions
- Heat coconut oil in a large pot over medium-high heat. Add onion and ginger. Sprinkle with salt and cook until the onion is softened and translucent, about 4-5 minutes.
- Add the carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and allow the carrots to simmer for about 25-30 minutes or until they're tender. {They should be able to be pierced easily with a fork.}
- Add the coconut milk. Using an immersion blender, blend the soup until completely smooth. You may also use a regular blender and blend the soup in batches; be careful when blending hot liquids as they tend to explode. {Make sure to vent the lid by opening the feed a tiny bit to let the steam escape.}
- Return to the pot if not eating right away to keep warm over low heat.
- Garnish with fresh cilantro and chopped cashews if desired, or swirl in a dollop of Greek yogurt or extra coconut milk before serving.
