Carrot Ginger Soup

Recipe by Jenn Crovato

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, sliced 

  • 2 tablespoons ginger, chopped

  • 2 garlic cloves, chopped

  • 1 teaspoon turmeric fresh

  • 1 lb carrots, chopped

  • 4 cups water, vegetable or chicken stock

  • 1 15-ounce can coconut milk

  • Sea salt and pepper, to taste

Directions

  1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion and saute until translucent, about 3-5 minutes. Add the ginger, garlic and turmeric and cook for 1 more minute.

  2. Add the carrots, and water/stock to the pot. Check for seasoning and add sea salt as needed. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.

  3. Blend the soup (in batches in a blender) then add the coconut milk. Season to taste with sea salt and pepper.

Note from Jack

I owe Jenn the world for helping me make my initial break into the hospitality industry. My sister was the first to point out the hilarious contrast between our style of writing; where I’m verbose and self indulgent, she is {humble} and concise. I hope maturity brings me ever closer to Jenn’s understanding of what is truly important in the kitchen, but for now beyond this month, you’ll just have to suffer through my need to describe every little nuance and detail. If you like this soup (which you’d be a fool not to) I encourage you to check out her incredible restaurant in Georgetown called 1310 Kitchen and Bar, as well as her fantastic cookbook Olive Oil, Sea Salt & Pepper.