This soup is FABULOUS! It warms the house and smells divine. I LOVE soups with coconut milk (especially versus heavy cream!) – the coconut milk adds such a nice, subtle wonderful taste and the spices that go with coconut milk… #ohlala! Once you get all set up (chopping, etc.) this goes fairly quickly… it’s not an all day soup.

I found this recipe in my search for soups made with coconut milk. This recipe is from Alexandra Stafford, you may know her from her (fabulous) blog, “Alexandra Cooks”. There is nothing this woman cannot make. She makes everything look easy, and her explanation for how to make Sourdough bread – well, it kept me from going off the deep end. There is so much sourdough information out there and at times it feels as if you’re in a never ending rabbit hole of information. She has practical instructions, step by step which is so helpful!

She also makes soup and a plethora of other delicious recipes. When I saw this carrot ginger soup with coconut milk, I knew I had to try it. I’m so glad I did!

Visit Alexandra Kitchen at http://www.alexandracooks.com – Click HERE to print this recipe from Alexandra’s website. Also, check out Alexandra’s Instagram!

Here is my sticky note version of her recipe:

📒 Alexandra Stafford’s Carrot-Ginger Soup with Coconut Milk

• 1.5 – 1.75 pounds of CARROTS, washed, and unpeeled (unless really dirty) and top/bottom cut off – this weight is after they’ve been prepped, so buy a little extra – I used 1.6 pounds.
• 3 tablespoons of OLIVE OIL, divided
• 2 teaspoons KOSHER SALT, (to taste) divided
• fresh ground BLACK PEPPER
• ONION, finely diced (2 small, or 1 large – to yield 2 cups)
• 4-5 stalks CELERY, finely diced (yield 1 heaping cup)
• small piece of GINGER, I used microplane 1-2 tablespoons (*see note)
• 1 tablespoon ground CORIANDER
• 1 tablespoon CURRY POWDER
• 1/2 teaspoon TURMERIC
• 1 can UNSWEETENED COCONUT MILK

DIRECTIONS

Heat the oven to 425℉ and prep the ingredients, starting with the CARROTS. Trim root end off carrot then roughly chop them into 2″ pieces (cutting the thicker parts in half) – and place on baking sheet (you can use parchment paper – I did not). Toss with 1 tablespoon OLIVE OIL, 1 teaspoon SALT and fresh PEPPER. Pop into the oven and roast the carrots for 25 minutes or until edges begin to caramelize in places.

While carrots are roasting, cut up ONIONS, CELERY and GINGER. Measure out the SPICES and open the can of COCONUT MILK (so entire lid comes off, some of the coconut milk may stick to the lid and you want it in your soup!)

In a large soup pot, heat 2 tablespoons of OLIVE OIL over high heat – add the ONIONS, CELERY and GINGER. Once you hear it sizzle, turn the heat to low and COVER. Cook for 15 minutes. Remove the lid every so often, letting the condensation drip back into the pot. Keep checking on the veggies, you don’t want them to brown, just to soften. Once veggies cook for 15 minutes, add the CORIANDER, CURRY POWDER and TURMERIC. Stir to combine.

Add the ROASTED CARROTS and can of COCONUT MILK and TWO (coconut milk) CANS OF WATER to the soup pot. Stir to combine. Add remaining teaspoon of SALT. Bring to a simmer (see little bubbles not a rolling boil). Once it simmers for a minute, turn off heat and use an immersion blender and puree until smooth (sample to be sure smooth enough).

Taste, season accordingly. If soup is too runny and you need to thicken, let it cook on low until desired consistency. If soup is too thick, add a little water to thin.

The first day I served this soup with a salad with honeycrisp apple slices and cheddar little pieces with romaine lettuce. The second day, I popped a slice of good bread topped with a little cheddar under the broiler. #YUM This is a great recipe and I’ll definitely make it again.

Now go check out Alexandra’s website and see what other recipe treasures you can find!

*Note: if you aren’t a ginger LOVER, use the lesser quantity, or just a hint. That way each time you make this you can increase the ginger until it’s exactly how you love it.

Also – I froze this in small containers for a quick dinner with a small salad. Woohoo, I love to have premade meals in the freezer ready to go!

🍽️ Until next time…

Please note: I am not a professional recipe writer/creator. Most of the time I share a recipe created by a professional (with a link to the original recipe) along with any changes that I have made to the recipe. My motto is to add the ingredients you like and skip those you don’t. As for quantities, in some recipes add more of what you love, less (or none) of what you are less fond of (baking is different, you need to be a bit more precise). #youbeyou #makeyourownchanges #youneverknowwhatyoullcomeupwith