Monday, April 13, 2015

Recipe: Coconut-Carrot Soup (Gluten Free & Vegan)

Do you avoid making pureed soups because they're too much work? All that blending only to never be able to get just the right consistency?

You don't have to worry about that with this soup! Start with pureed carrots, and the hard work is already done for you. This soup is ready as soon as it's heated through, making it perfect for those nights you're in a rush or don't feel like cooking.

Coconut-Carrot soup is of my family's favourite soups, and it's a recipe I fall back on often because it's easy to make and inexpensive too. The coconut milk adds a nice thickness to the soup that makes is filling, and is a nice substitute for dairy. This soup is excellent hot or chilled, and we eat it year round. The best part is that it is probably the fastest soup recipe you will ever make.

I start with pureed carrots, so I don't have to bother steaming and pureeing them myself. If you can't find carrot puree in the vegetable section of your frozen foods aisle, try looking in the section that carries frozen baby food. I often pick up packages of plain, pureed vegetables that are labeled as baby food, but are perfect for making soups. They typically don't have any added ingredients, and are almost always gluten free.

The carrot flavour of the soup is cut a bit by the use of coconut milk, and I also add ginger for some zing. If you're not a fan of ginger, leave it out; the soup will still taste great. For a thicker soup, omit the water/broth and replace with an equivalent amount of coconut milk. If you are not using pureed carrots, you must first steam carrots, then puree them with a stick blender or in a regular blender with a bit of water until smooth.

Serve with a salad and gluten free bread for dipping. For a one pot meal, add some leftover cooked rice, a handful of spinach and some peas.

Coconut Carrot Soup
Serves 4


500 grams pureed carrot
500 ml water or gluten free vegetable broth
250 ml coconut milk
1/2 tsp. ground coriander
Grated ginger to taste
 Salt & Pepper to taste


1- Mix carrot puree, water or broth, coconut milk and coriander in a soup pot. Heat over medium-high heat, stirring to incorporate all ingredients. When heated through, season with ginger, salt and pepper to taste.

2- Ladle into bowls, and garnish with some parsley or thyme. Serve immediately.

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