Carrot Ginger Soup

  • 1 large yellow chopped onion
  • 1/4 cup chopped fresh garlic
  • 1/2 cup peeled and chopped fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 3 teaspoons vegetable oil
  • 3 quarts chicken sto
  • 5 pounds peeled and chopped carrots
  • 1 handful tied lemongrass
  • 1 can unsweetened coconut milk (14oz)
  • 1/2 cup heavy cream or heavy whipping cream
  • Sautee onion, garlic, ginger and pepper flakes with vegetable oil in large stockpot until onion is tender.
  • Add chicken stock, carrots and lemongrass and bring to boil.
  • Reduce heat and allow to simmer for two hours or until carrots are soft.
  • Remove lemongrass and puree with hand held blender or food processor.
  • Strain soup and add coconut milk and cream.
  • Season with salt and pepper.

Soup may be made in advance and is easily reheated. Recipe makes about 1 gallon. Makes 32 4-oz servings. Depending on cooking time, precise cooking heat, size of chopped carrots, size of pot, shape of pot the consistency may vary slightly. If it seems a little too thick, add a little more liquid (stock, cream, coconut milk) as desired. If it seems too thin, it needed to cook a little longer to reduce the stock.

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