Gingered Coconut Carrot Soup

Carrots are something that I always have on hand — somehow in such abundance that I never know what to do with them, other than feed them to our tiny little hamster, and recently a little bunny that has been hopping all around our yard {the kids go out and feed him, they’re convinced he’s the easter bunny!} Even trying to pawn off carrots on our fury little friends, we still have crazy amounts sitting in our fridge… so I thought i’d use half to make a delicious carrot cake for easter this week, and the other half to make this delicious carrot soup.

I started out making a classic gingered carrot soup, but it was a little bitter and needed something sweet to balance it out. Then I thought about all the times I had used ginger in my cooking…. they were always thai dishes that called for coconut milk, so I decided to add a little coconut cream to the soup, and garnish it with some sweetened coconut shavings–and this soup ended up being to die for delicious! Definitely not your average boring carrot soup recipe! In fact, I told my mother in law about it, and she said that Wolfgang puck adds coconut cream to his carrot soup too! So there we go! These flavors were just made for each other. I hope you guys enjoy!

Ingredients:
3 Tbsp. olive oil
3 medium yellow onions, diced
3 cloves garlic, minced {1 1/2 tsp jarred minced}
2 inches, fresh ginger, minced
1 1/2 pounds carrots, peeled and chopped
3 Tbsp chopped fresh parsley
4 cups chicken broth
1 cup freshly squeezed orange juice
1 cup coconut milk
1 Tbsp sugar
kosher salt & pepper to taste

Directions
Heat the olive oil in a large saucepan over medium-high heat. Add the onions, garlic and ginger, and stir for 5 minutes to soften. Pour in the chicken stock, cover and simmer for 20-30 minutes until the carrots are tender.

Add the Orange juice and parsley and a generous sprinkling of kosher salt to the pot, then blend the whole mixture until smooth. Return to a clean saucepan, add the coconut milk and sugar, taste and season. Garnish with sweetened coconut flakes, carrot, and parsley.

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