Two weeks ago, I had carrot soup twice in a weeks’ time, and at two different locations.  Both were delicious, wonderfully creamy and one was more distinctly flavored with ginger and spices that my senses found very palatable.  This inspired me to create my own version, and since it’s the perfect soup for keeping warm during the colder months, I’m passing it along.

This is very easy.  The key spice is curry powder and enough ginger to warm you, but not overpower the other flavors. I’m not eating any hot chiles or pepper at the moment, so I threw in all the ingredients of curry, sans chile.  I ended up adding canned coconut milk which enhances all the flavors, extra carrots, ginger, and this next batch, I’m adding garlic. This is a vegan version, and be sure to play with it to make it your own.  And, if you can make the majority of the vegetables either from local or organic sources, all the better.

Mary’s Creamy Carrot Soup

5-6 medium to large carrots, chopped small

1 onion, chopped small

1 T. fresh ginger, minced (more or less, depending on your palette)

1 1/2 t. curry powder

1-2 cloves of garlic, minced (or more!)

1 3/4 c. vegetable broth

1  14 oz can of coconut milk

sea salt to taste

Combine all ingredients except for coconut milk and sea salt in a pot, and cook over low-medium heat for 20-25 minutes or until carrots are soft.

Allow contents to cool 5-10 minutes before pureeing. I used a hand-blender.

Return to low heat and stir in coconut milk until blended.

Add sea salt, and enjoy! May thicken as it cools (which I like) and you can add more broth, if needed.

Next time, I’ll share a broth recipe to help you recuperate from a cold or the flu.