Coconut Ginger Carrot Soup
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
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
- 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.
- 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.
- 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.
- 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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