Coconut Ginger Carrot Soup

bowls of the recipe described on this page

Nothing is more comforting than a warm bowl of soup. We love the rich, velvety texture of this golden carrot soup, infused with flavorful, nourishing superfoods like pungent ginger, earthy turmeric and creamy coconut. Sun Tropics® Tamari Teriyaki Mochi Snack Bites are the perfect gluten-free garnish, adding a savory crunch to every spoonful.

Makes 4 servings

Ingredients:

1 tablespoon coconut, avocado or olive oil
1 small white onion, diced (about 1 ¼ cups)
2 to 3 garlic cloves, minced
Two 1-inch-long slices fresh ginger, peeled and finely minced (about 2 tablespoons)
½ cup raw cashews, plus more for garnish
1 teaspoon turmeric
¼ teaspoon cayenne
¼ teaspoon cumin powder
3 cups vegetable broth
1 pound carrots, peeled and roughly chopped or sliced (about 4 cups)
1 cup canned, light coconut milk (not coconut “beverage”)
2 teaspoons Sun Tropics® Pure Calamansi
½ teaspoon sea salt
Freshly ground black pepper
3 to 4 scallions, trimmed and sliced for garnish (about ¼ cup)
1 cup Sun Tropics® Tamari Teriyaki Mochi Snack Bites, to garnish

Directions:

  1. In a large pot, heat the oil over medium heat and when hot, sauté the onion, garlic, ginger and cashews until fragrant, 5 to 6 minutes. Take care not to burn the garlic by raising the heat. Add the spices and ½ cup of the broth and simmer until the cashews begin to soften, about 7 minutes.
  2. Add the carrots and remaining broth, bring the soup to a gentle simmer and cook until the carrots can be pierced easily with a fork or knife. Stir in the coconut milk.
  3. In a heat-resistant blender, bowl of a food processor fitted with the metal blade, or with an immersion blender, blend the soup until smooth and very creamy. (You might have to blend the soup a few cups at a time.) Stir in the Pure Calamansi and season with salt and pepper.
  4. Ladle the warm soup into bowls and garnish each serving with the reserved cashews, sliced scallions and Tamari Teriyaki Mochi Snack Bites.

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