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Carrot Soup with Coconut Cream

Print Recipe
Prep Time 25 minutes
Course Appetizer, Soup
Cuisine American
Servings 4

Ingredients
  

  • 8-10 large carrots
  • 1 1/2 cups chicken broth
  • 1 1/2 cups half and half
  • 2 cloves garlic minced
  • salt and pepper
  • fresh nutmeg to taste
  • 1/2-1 tsp ginger paste [in the produce section with the herbs]
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 can coconut milk refrigerated several hours or overnight*

Instructions
 

  • Peel carrots and cut into 1/2″ pieces.
  • Place carrots, garlic, lemon zest and broth in a sauce pan and simmer 20 minutes until carrots are tender.
  • Puree carrots with an immersion blender until smooth.
  • Add cream, lemon juice and seasonings, grating fresh nutmeg into soup. Heat. Taste and adjust seasonings. Serve with a dollop of coconut cream*
  • * you can use a scoop of coconut cream straight from the refrigerated can. The top of the can will be solidified coconut milk and coconut water will be in the bottom of can

Notes

OR top soup with
COCONUT WHIPPED CREAM
1/2 cup heavy cream
1/3 cup liquid coconut milk
pinch of salt
Beat cold cream and salt until foamy. Add coconut milk and beat until soft peaks form. Makes 1 1/2 cups
Keyword carrot soup, coconut cream, Easter, Spring soup