The farm stand this morning had great looking carrots so I bought 2 bunches. When I got home I saw that I had some fresh ginger and I couldn't believe my luck but some "light" coconut milk. I got excited like I do when I'm in the kitchen and the music is blasting, I'm barefoot and I'm creating something healthy and delicious for me and my family.
This soup is healthy and delicious. It turns a beautiful bright saffron color. Can be made one day in advance.
2 Tablespoons salted butter or coconut oil
1 shallot or 2 garlic cloves, chopped
1 cup fresh ginger, peeled and chopped (about 5 inches)
1 bunch of carrots (16 oz.), peeled and sliced (5 cups)
1 can lite coconut milk (13.5 ounces)
Freshly ground black pepper or white pepper
In a large pot sauté butter, shallots, and ginger on medium until soft approximately 5 minutes. Add carrots and continue to sauté on medium until soft approximately 10 minutes.
Add coconut milk to pot of carrots. Continue to cook on low heat another 20 minutes. Let cool slightly before putting in blender or cuisinart. Blend until smooth.
Return soup to pot and add pepper to taste. Reheat before serving.
To serve add some beautiful edible flowers if you have them. Again cooking in the summer is so different than in the winter months. I am such a lucky girl! I literally jogged out to my cutting garden to cut some pretty flowers to toss into these bowls of saffron perfection.