Carrot Coconut and Ginger Soup
A creamy, velvety vegan soup with just a hint of ginger spice.
- 2 lbs Carrots peeled and cut into 1/2 inch rounds
- 4 tbsp Canola Oil
- 1/4 cup Shallot, diced small About 1 medium shallot
- 1 T Fresh Ginger, diced small
- 1/4 cup Sake
- 2 13.5 oz can Coconut Milk
- 3 cup Water
- 1 T Kosher salt
Preheat oven to 400F conventional or 375F convection.
Take 3 Tablespoons of oil and toss with the carrots then place on a baking sheet and roasted in oven for 25-30 minutes or until the edges have browned slightly.
Meanwhile place the last tablespoon of oil in a large sauce pot sauté the shallots and ginger on medium high heat until soft and fragrant.
Add the sake and cook off the alcohol for 1 minute, then add the coconut milk, water and salt.
Once the carrots are roasted add them to the pot as well as the salt, Cover and simmer for 45 minutes or until the carrots are very soft. Be sure to stir frequently and check heat to be sure the soup does not scorch.
Puree the soup in batches in a blender adding water to help the puree if necessary.