Ingredients
3 tablespoons olive oil
1/2 yellow onion diced
1/4 cup fresh ginger minced
4 cups carrots chopped and peeled, about 1 1/2 pounds
3 1/2 cups vegetable broth
1 cup orange juice
1 dash nutmeg
5 1/2 ounces coconut milk
salt
pepper
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Korean traditional ginger tea blend — warming, medicinal, cold remedy
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Korean traditional ginger tea blend — warming, medicinal, cold remedy
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In a large pot, saute onions and ginger in olive oil until soft, about 3-5 minutes. Add carrots, salt, pepper and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft. Add orange juice at end of cooking and bring to near boil. Remove from heat and puree. Remove the thick cream from the top of the can of coconut milk. If you like, you can open the can from the bottom and pour the water out and scoop the cream from the bottom. Garnish each bowl of soup with a dollop of coconut cream.