Perfect for the hot summer to chilly fall weather transition this carrot-ginger-coriander soup is a calming creamy combination of goodness. The bright orange coloring and smooth texture is a perfect addition to any Thanksgiving menu. If you’re having company over the smell of the turkey roasting in the oven plus the delightful aroma the coriander emits will add to the mood of giving thanks.
Preparation: 20 minutes Cook time: 25 minutes
Makes 4-6 servings
- 5 cups chicken broth
- 1 cup coconut milk
- 3 lbs carrots (chopped)
- 1 sweet potato (cubed into small pieces)
- 4 stalks of celery (chopped)
- 2 leeks (sliced lengthwise)
- 1 1/2 inch ginger (grated)
- 2 tbsp ground coriander
- pinch of sea salt
- pinch of ground black pepper
If you have plenty of time to prepare the soup, saute the carrots with the leeks, ginger and coriander until brown. Add to boiling broth. Mix in sweet potato, celery, salt and pepper. This option brings out the carrot flavor a bit more.
If you are pressed for time, add all the ingredients into the pot of boiling broth.
For both options:
1. Simmer at a medium heat until all the ingredients are soft and tender.
2. Remove pot and allow time to chill.
3. Using a food processor or blender, add the mixture and puree.
Carrots: Rich in alpha and beta-carotene that converts into vitamin A in your body. High in fibre and phytonutrients.
Leeks: Good for the heart and blood, leeks are a good source of vitamin C, fibre and iron. Part of the onion family.
Ginger: Known for its anti-inflammatory and antioxidant properties ginger is tasty as a tea or as a spice. Helps with digestion.
Coriander: The list of all the health benefits of coriander is too long to type. All I know is that I will be using this spice more often.
What’s your favorite soup recipe?
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