This is pure bliss in a bowl, it makes me happy just looking at it. The color is so vibrant and pretty. The sweetness of the carrots is balanced with the spiciness of the Coriander and the sharpness of the Ginger in a very harmonious way. Making this soup spicy enough for winter and also bright and light enough for summer. So basically you can make this soup all year round, when it is very hot outside you can even serve it cold. And the good thing is all the beta carotene will stimulate your sun tan, so I say, bring it on.
1 lbs. Carrots, peeled and sliced
1 tbsp. coconut oil
1 onion, peeled and chopped fine
1 tbsp. Agave syrup
1 clove of garlic, peeled and grated fine
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
1 tbsp. freshly grated ginger, peel it first
1/2 can (about 6 oz.) coconut milk
2 organic chicken stock cubes, or vegetable for vegans
fresh ground pepper, a few twists of the mill
1 1/2 – 2 C. boiled water from the kettle
A few coriander leafs for garnish and a swirl of coconut cream.
In a large pot, heat the coconut oil. Add the chopped onion and all the carrots. Fry over medium heat for about 5 minutes. Then add the Agave syrup and continue to cook over medium heat for another 5 minutes to get a bit of caramelization going. Add the minced garlic, the spices and the minced ginger. Stir around a few time to toast the spices.
Now carefully add the coconut milk and the crumbled up stock cubes. Add some pepper and about 1 1/2 cups of the boiling water. Set the heat on low, and gently simmer for about 20 minutes until the carrot are tender when pierced with a fork.
Transfer the whole lot to a blender and carefully blend, you may need to do this in batches.
Put the pureed soup back on the heat and see if it needs more seasoning and add water if it is too thick. Serve in pretty bowls garnished with some of the coriander leafs and a swirl of coconut cream.