Fall soups are my favorite. Not that they are necessarily any different than winter or spring soups. But I think because I’ve deprived myself for the past three months and that the ingredients are still mostly out of my garden, fall soups just taste better. That is all there is to it!
This Carrot Ginger Soup is no exception. The last of the season’s carrots, peppers, onions and parsley make this soup sweet and flavorful. And the spicy ginger and warming spices help to tame that sweetness and give off the classic aromas of fall. It really is the perfect early fall soup – playful, unpredictable and comforting.
- 1 bunch of carrots (7-10 medium carrots)
- 1 medium yellow onion, diced
- 2 inch chunk of ginger, peeled and grated
- 1 sweet red pepper
- 1 spicy red pepper (such as Fresno or cayenne)
- 2-3 large cloves of garlic, minced
- 1 lime, zest and juice reserved
- 2 Tbsp Avocado oil, divided
- 2 Tbsp cracked black pepper, divided
- 2 Tbsp sea salt, divided
- 1 Tbsp of ground cumin
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1 tsp turmeric
- 1/4 tsp coriander
- 1/4 tsp cardamon
- 1 qt. vegetable stock (or if not vegan or vegetarian, chicken stock)
- 3 cups of coconut milk (the kind in the refrigerator section)
- 1/4 bunch of parsley, chopped for garnish
- Place washed, scrubbed and halved carrots on a roasting pan. Spring with half of the avocado oil, salt, pepper and smoked paprika. Roast in a 425 F oven for 20 minutes or until tender. (You don’t have roast the carrots, but I think it gives a deeper earthier flavor to the soup).
- In soup pot or dutch oven, saute onions and peppers with the remaining avocado oil, salt and pepper. Saute until onions are translucent.
- Add the garlic, ginger, lime zest and spices (cumin, paprika, allspice, turmeric, coriander and cardamon). Stir to coat.
- Add the quart of vegetable stock and lime juice. Bring to a high simmer.
- Once carrots are roasted chop into smaller pieces and put in the soup. Bring to a boil. Boil for 10 minutes.
- Remove from heat and using a stick blender (or working in small batches with a blender) puree until an even consistency.
- Return to heat on low. Add coconut milk and bring to a low simmer.
- Serve with parsley garnish. Enjoy!
This soup is a fantastic crock pot soup and can keep at a low simmer for hours. It is one of my favorites to bring to an office lunch or serve for a girls brunch on the weekend. I hope you enjoy it and for other awesome soup recipes check out this roundup.