Bored with your regular soups? Give this spicy one a try.
Spicy Carrot and Ginger Soup
- 2 cup vegetable or chicken broth
- 1 cup unsweetened carrot juice (freshly juices or bottled)
- 1 cup unsweetened coconut water
- 3 lemon-ginger tea bags
- 1 2- inch piece fresh ginger cut into 1/4-inch slices
- 2 dried chiles halved
- 1 tablespoon olive oil
- 5 medium carrots roughly chopped
- 2 celery stalk roughly chopped
- 1 leek white and light green parts (washed and roughly chopped)
- 1 onion roughly chopped
- sea salt
- freshly ground black pepper
- 1/2 cup silken tofu
- 1/4 cup unsweetened flake coconut toasted
- zest of 1 lime
- Combine first 3 ingredients in a small saucepan, and bring to a boil. Add tea bags, ginger and dried chiles. Reduce heat, and simmer at least 20 minutes.
- Heat a medium saucepan over medium heat. Add oil. Add carrots, celery, leek and onion. Season with salt and pepper. Cook 5 minutes or until onion is translucent.
- Strain stock mixture through a fine-mesh sieve into the pot with the vegetables. If you like lots of ginger, add the ginger pieces. Bring to a boil. Reduce heat, and simmer 5-7 minutes or until the carrots are tender.
- In two batches, puree soup in a blender or food processor with half the tofu per batch, until the coup is silky smooth. Return pureed soup to pot and adjust seasoning, if necessary.
- Ladle soup into soup bowls. Garnish evenly with toasted coconut and lime zest.