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Carrot-ginger soup, whipped with coconut milk, topped with scallions

I slow-cooked, as in Crock Pot, two pounds of baby carrots with a healthy-sized knob of ginger (minced as finely as I had patience for). This had some water, coconut milk and some liquified cornstarch in it as well.

I then drained the contents of the crock into a colander-over-a-bowl.

I put about 1 cup of the carrots into the larger size Magic Bullet cup.
Added 1/4 cup of the carrot-ginger juice.
Added 1/4 cup of unsweetened coconut milk.
Added a pinch of salt and pepper.
Whipped it all together until it was smooth and silky.
Poured it into a bowl.
Topped it with chopped scallions.

And got this:

carrot_ginger soup

To be honest, the scallions really made it for me.

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Comments

( 1 comment — Leave a comment )
britgeekgrrl
Jan. 19th, 2014 04:48 am (UTC)
That looks scrumptious!
( 1 comment — Leave a comment )