It's officially soup season, and we're sharing a warming recipe from our kitchen team that has been a favorite on our Farm Store prepared meals menu since 2020: carrot ginger soup!
The dish is a rotating option at the Farm Store among other delicious soups — cauliflower, creamy eggplant, tomato bisque, and fennel and corn chowder just to name a few. We're now fully stocked with lasagna, cottage pie, mac and cheese, soups, and more featuring local ingredients — many from right here on the farm. A perfect option for when you don’t feel like cooking yourself in this busy season. Open 10AM– 5:30PM, shop in-person or order online for pickup.
Carrot Ginger Soup
Yield: 2 Quarts
Ingredients
- juice of ½ lime
- 2 Ib carrots
- 1 cup onions, diced
- 2 cups coconut milk
- ½ tsp coriander
- ¾ cup orange juice
- ¼ tsp cayenne
- 2 Tbsp fresh ginger, minced
- 3 Tbsp extra virgin olive oil
- 1 Tbsp Kosher salt
- 1 tsp canola oil*
*The canola oil is a an effective flavorless emulsifier. If you don't have it on hand, or prefer to not include it, you'll still make a great soup!
Method
- In a large heavy bottom pot, cook onions, ginger, coriander, cayenne, and extra virgin olive oil until onions are translucent.
- Add coconut milk, orange juice, canola oil, salt, and carrots to pot, and bring to a boil. Once boiling, reduce heat and simmer until carrots are cooked all the way through.
- In blender (this can also be done with handheld immersion blender) pour soup and blend on high until it’s completely smooth. You will need to do this in a few batches as it won’t fit all at once.
- For an extra smooth soup, set up a fine mesh strainer above a pot or container and pour soup through the strainer.
- Once you have strained all the liquid, add lime juice and whisk.
- Serve hot and enjoy!