(this recipe does best with an immersion blender but a food processor or blender will also work)
- ~ 3 lbs of carrots, scrubbed and ends trimmed
- ~ 2 “ of fresh ginger, cut into 1/2” chunks (peeling is optional)
- 1-2 C of water, depending on initial cooking method
- 2-4 T of freshly shredded ginger (depending on how much warmth you want the soup to have)
- 2 cans of coconut milk
- Salt and pepper to taste
For the InstantPot
Place trivet in the bottom of your InstantPot, add 1 C of water, place carrots and 1/2” chunks of ginger on top of trivet. Pressure cook on high for 10 minutes and slow release. Remove ginger chunks and transfer carrots and water to soup pot on the stovetop.
For Stovetop
Place carrots and 1/2” chunks of ginger in a large pot. Add 2 C of water (enough to cover the bottom of your pan but not necessarily the carrots and ginger). Cook over medium heat until your carrots are very soft. Keep and eye on your pot here and add more water if it evaporates away while cooking. Remove chunks of ginger.
Bringing it Together
Now that we’re all together with a pot on the stovetop and that pot has carrots and a bit of water in it, add your coconut milk and shredded ginger. Simmer for about 30 minutes, stirring occasionally. Again, we must diverge based on preferred and/or available kitchen equipment.
With an Immersion Blender
You can use the immersion blender as soon as your soup has reached a temperature where it won’t scald you if it splatters. Blend the carrot, ginger, and coconut milk mixture until smooth.
With a Blender or Food Processor
Allow mixture to cool completely. Transfer in small batches to your blender or food processor (be careful here – my food processor does not like to be too full with liquid and I learned that lesson the hard way) and blend until smooth. Return to your soup pot when all is blended.
Back Together, Again
Back together again, in our soup pot on the stovetop. The soup should be decently thick but if you like your soup thinner, feel free to add more coconut milk or water. Reheat the soup, if needed. Add salt and pepper to taste. I prefer finely ground Celtic Sea Salt and white pepper but any salt and pepper is fine.
Finetuning
Sometimes, you’ll get a batch of carrots that is particularly bitter or a batch of ginger that is not as spicy as you might like. In those cases, I’ve been known to add a little bit of maple syrup or dried ginger powder to make my soup taste its best.
I hope you enjoy this one!
~ Kari
