Coconut Carrot Ginger Soup
This coconut carrot ginger soup is one of our fall/winter favorites as it contains some cold-weather staple flavors, including a curried pumpkin seed and jumbo focaccia crouton topping.
Ingredients
For the soup
- 2 lbs carrots, peeled and cut into chunks
- 1 3 inch knob of ginger, peeled and diced
- 1 onion, diced
- 4 cups vegetable stock
- 2 16oz cans coconut milk
- olive oil, salt and pepper
For the toppings
- 1/2 cup pumpkin seeds/pepitas
- 1/2 tsp curry poweder
- 2 tbsp butter, melted
- 1 loaf focaccia bread
- 1/4 cup olive oil
- salt and pepper
Instructions
- Preheat oven to 400.
- In a large pot over medium high heat, bring vegetable stock, carrots, ginger and onion to a boil. Once boiling, reduce heat to low and simmer, covered, until carrots are tender, about 30 minutes.
- While the carrots cook, make your toppings. In a small bowl combine pumpkin seeds/pepitas with butter, curry powder and salt. Heat a small skillet (preferably cast iron) and toast the seeds until slightly browned and fragrant, 2-3 minutes. Keep an eye on them, they can burn quickly. Remove from heat and set aside.
- Make your focaccia croutons. Cut focaccia into 1 inch cubes. Toss with olive oil, salt and pepper and bake until golden brown, 10-15 minutes.
- Once carrots are softened, remove the soup from the heat. Add one can of the coconut milk and stir to combine. Allow the soup to cool slightly. Then careful ladle it into the blender (working in batches and not filling the blender more than halfway) and blend until completely smooth. Once blended, return the soup to the pot.
- Put the soup over low heat. Add the second can of coconut milk and stir to combine. Taste, and season the soup with salt and pepper as needed.
- Top the soup with toasted curried pumpkin seeds and focaccia croutons and serve.