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Prep: 20 minutes / Cooking: 20 to 30 minutes / Yield: 6 servings
Coconut milk adds a creamy taste and texture to vegetable soups without dairy products. Look for Thai Kitchen or Edward and Sons coconut milk or other brands that do not contain added sugar, sulfites, or other preservatives.
- 1 tablespoon unrefined coconut oil, clarified butter, or ghee
- 1 medium onion, finely chopped
- ½ to 1 teaspoon finely ground, unrefined sea salt (Celtic Sea Salt or Redmond Real Salt)
- 1 tablespoon peeled, minced, or grated fresh ginger root
- 1½ pounds carrots, sliced into ½-inch thick rounds (about 4 packed cups)
- 3 cups poultry stock, preservative-free chicken or vegetable broth, or filtered water
- ½ cup apple juice, apple cider, or water, or as needed to blend
- ⅛ teaspoon pure stevia extract powder, optional
- ½ teaspoon dried, ground ginger
- ½ cup coconut milk (if using Thai Kitchen, choose premium, not lite), thoroughly blended
- 1 cup water, stock, or broth or additional apple juice as needed to blend
- Freshly grated nutmeg, minced scallions, chives, parsley, or fennel fronds (for garnish)
- Add oil and onions to a 3-quart saucepan. Cook over medium heat until tender and onions turn translucent, about 5 minutes, stirring periodically. Add sea salt and fresh ginger, and stir for about 1 minute. Add carrots, stock or broth, apple juice or water, and dried ginger. Cover, bring to a low boil, reduce heat, and simmer until carrots become tender, about 25 to 30 minutes.
- In a blender or food processor, purée cooked carrots, their liquid, and coconut milk. You may need to purée it in two batches. (Hold down the top with a dishtowel and start on low to prevent splattering.) Add ½ to 1 cup water, stock, broth, or juice, as needed to blend and create 6 cups of soup and a smooth consistency. Taste and adjust sweetness as needed with stevia.
- Return soup to saucepan and warm briefly without boiling. Ladle into bowls, garnish, and serve. Refrigerate leftovers and use within 4 days or freeze.
Replace half the coconut milk with 1½ to 2 tablespoons roasted, unsalted almond butter.
Reprinted with permission from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz (Planetary Press, 2004).
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Published in the Price-Pottenger Journal of Health and Healing
Winter 2012 – 13 | Volume 36, Number 4
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