Carrot Soup–Delicious Hot or Cold

This week I gave myself a huge canker sore – bit the inside of my check hard! Once the damage was done, every time I ate something I somehow managed to bite the same spot.  Very annoying. After a couple of days of this I decided that the only cure was to not chew.

That pretty much meant soup for a couple of days. Which means that I went scrounging for soup fixings. Two problems: we were low on groceries and it is HOT out! The one thing we did have was a lot of carrots so they seemed the logical place to start.

As usual, I started with onions. I wanted a simple soup so kept the ingredients pretty simple.  I hope you try it and enjoy it as much as we did.

Carrot Soup

I made the soup in a Dutch oven so that there were less dishes to wash; you could use frying pan for onions and carrots and transfer them to a large pot to cook.

  • Prep one large onion by chopping
  • Preheat 1 Tsp avocado oil
    • Add onion and sauté until onions are clear
  • While the onion is sautéing slice 2 lbs of carrots using a harp or food processor
  • As the carrots to the onions and start to sauté
  • After a couple of minutes turn down the heat and add:
    • 1 teaspoon red pepper
    • ground ginger to taste; I added 2 Tbls
    • salt to taste
  • Sauté until the carrots are soft and then add:
    • 5 cups liquid – I used a combination of vegatable broth and water
    • 2 Tbls uncooked rice; this will act as a thickener (I used Arborio)
  • Bring to a rolling boil and then turn down and simmer for 30 minutes stirring a couple of times
  • Turn off heat and add:
    • 2 cups coconut milk (or coconut cream for a richer soup)
    • 1 Tbsp cinnamon (add to taste)
    • 2 Tsp cloves (add to taste)
  • Blend the soup using an  immersion blender or other hand blender; or you can transfer a little at a time to a blender or bullet until the consistency is smooth.  When you are done the rice should be thoroughly blended in.  You may need to add additional water or coconut milk to create the consistency you want.
  • Serve either hot or chilled and garnished with crumbled toasted pecans (or walnuts) and mint

Turns out the soup was tasty and equally enjoyable hot or cold. I actually prefer it cold. This is a very forgiving kind of soup so feel free to add other spices like black pepper or chives.

I am happy to report that after a couple of servings, my mouth is feeling much better!

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
This entry was posted in additive-free food, diary-free food, plant based diet, soup, vegan, vegetarian, Whole Food Plant-Based nutrition. Bookmark the permalink.

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