This soup came about because of my book club. It was my turn to host, we had decided on a salad pot luck. Because spring weather can be unpredictable here, I thought something warming would go well with all those wonderful cold salads. And I have to say that this soup was a big success. It is, by far, the best carrot soup I have ever tasted, without exception. This soup is not too sweet, not too strong, has amazing color, and the carrot flavor doesn’t hit you over the head. It is just right! It’s rich and thick without any butter or cream. In fact, this soup is both vegetarian and vegan. Plus, it has turmeric which is good for your immune system. You could call it a spring tonic is a bowl.

Many recipes for carrot soup use vegetable or chicken stock, or even carrot juice as a base. I find those liquids completely overwhelm the flavors of the carrots. It’s better to use water, especially if the only choice is a packaged stock from the store. For this soup I used coconut water. It gave a subtle coconut flavor that married well with the ginger, turmeric and curry but let the carrots shine through. This recipe doesn’t use any cream (coconut or other) but you wouldn’t guess it. It’s thick and rich without all that fat. Serve it hot or chilled on a a warm day.

I did add a swirl of coconut cream and a sprinkle of carrot chips to each bowl just before serving.

This recipe will serve 8-10. Any extra soup will freeze well.

Ingredients

• 4 lbs. of carrots, peeled and coarsely chopped
• 3 large leeks, well washed and trimmed – use only the white and light green parts
• 1 large shallot, peeled and coarsely chopped
• 1 yellow onion, peeled and coarsely chopped
• 6 cloves of garlic, peeled, smashed and coarsely chopped
• 2 inch piece of ginger, peeled and coarsly chopped
• 4 tablespoons of coconut oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground curry powder
• Zest and juice of 1 lemon
• 2 teaspoons kosher salt
• 7-8 cups of coconut water, a bit more if you find it is too thick
• Optional: coconut cream and a few carrot chips to finish

Method

1. Place a large pot over medium heat, add the coconut oil and allow it to melt. Add the leeks, shallot, onion and garlic to the oil. Cook for 10 minutes until softened but not brown.
2. Add the carrots, turmeric, curry powder, ginger, and lemon zest to the pot. Cook until the carrots begin to soften and all starts to have the most amazing aroma. This will take 10-15 minutes.
3. Add the coconut water, bring to a boil and cover loosely. Turn the heat down to a simmer and cook for about 25 minutes until the carrots are completely soft and the stock looks murky.
   

   Carrot Soup

   

   Carrot Soup – ready for blending

4. Turn off the heat and allow the soup to cool before blending in batches to a smooth consistency. I don’t recommend blending soup while it is hot, you may end up burning yourself and having most of the soup on the ceiling. For extra protection cover the blender with a tea towel.
   

   Cover your blender with a tea towel

5. Pour the soup back into a pot and heat before serving (or serve chilled).

Carrot Soup

This soup is so wonderful that I think I will take it to the Fiesta Friday party at Angie’s blog. Come by the site by clicking here to see the wonderful food delicious treats other bloggers have brought to Fiesta Friday #121.

I am wishing all my readers a Memorial Day weekend filled with family, friends, BBQ, fun and gratitude. Gratitude to all those who have died defending our freedom while serving in the U.S. military. We grieve for them and their loved ones.