Coconut Cloud Carrot Ginger Soup (Vegan)
We had a Facebook contest to let our followers show us their favorite way to use Coconut Cloud! Our winner, Donna Dowling, came up with this homemade soup to show off her creativity:
- 1 lb. organic carrots, peeled and sliced thin
- 1 medium organic onion, diced
- 2 cloves garlic, minced
- 1 1/2 TBS coconut oil
- 2 tsp grated fresh ginger, or a heaping 1/2 TBS of ginger paste
- 1 1/2 tsp curry powder
- 1 1/2 tsp group cumin
- 1 tsp salt
- 1 tsp black pepper
- 2 1/2 cups organic, low sodium vegetable broth, divided (so that the 1/2 cup is ready to use first)
- 8 TBS Coconut Cloud mixed with 2 cups warm water
- 2/3 cup crunchy organic peanut butter (optional, may be omitted)
- Additional water as needed for thinning the soup
- Garnish: chopped cilantro and chopped peanuts
- Melt coconut oil in a dutch oven or heavy bottomed soup pot over medium-low heat. Sweat the onion for 5-7 minutes, stirring frequently to prevent sticking or burning. When the onions soften, add ginger, curry, cumin and garlic. Stir constantly for 1-2 minutes, allowing flavors to develop. Add the carrots and 1/2 cup of the broth and stir frequently for another 3-4 minutes.
- Add remaining 2 cups broth to pot and give all a good stir. Turn the heat to medium and bring to a boil. Reduce heat, cover top partially and simmer until carrots soften, stirring occasionally, about 7-10 minutes depending on thickness of carrots. If needed, add a little water or more broth.
- While carrots are softening add Coconut Cloud to water, mix well with whisk and set aside.
- When carrots soften, taste, and add salt and/or pepper if desired to taste. If mixture seems a little thick, thin it out with a small amount of water. Add in Coconut Cloud liquid coconut milk and stir, Working in small batches, blend the mixture with an immersion blender, high speed blender, or food processor. Leave a few chunks of carrot to add texture.
- Add peanut butter (if desired) and continue to stir until blended.
- Serve in bowls with garnish of cilantro and/or chopped peanuts. Goes well with crusty, whole grain bread!