WEEKDAYS 1e|12c|p

Spicy Carrot and Ginger Soup

Carla Hall
Servings: 4 to 6
30 to 60 min

Bored with your regular soups? Give this spicy one a try.

  • Ingredients
  • step-by-step directions
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.
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