A creamy carrot soup with a warming kick of fresh ginger topped with a bright & refreshing Thai gremolata - a vibrant condiment with cilantro, roasted cashews and lime.
- 1 medium yellow or white onion chopped
- 1 tbsp coconut oil
- 1 tbsp freshly grated ginger
- 1 tbsp tamari or low-sodium soy sauce
- 5 medium carrots peeled & chopped
- 1.5 cups low-sodium vegetable broth
- 1-14 oz can coconut milk
- 1/4 tsp cayenne pepper optional
- 1/2 cup lightly roasted cashews or peanuts finely chopped
- 1 handful fresh cilantro (or parsley) finely chopped
- 1 lime juiced
- pinch salt to taste
- In a large saucepan, heat oil over medium-high heat. Add onions and sauté until soft and translucent; about 5 minutes.
- Add the chopped carrots, grated ginger, tamari and cayenne pepper (if using) and sauté for another 2 minutes.
- Add vegetable broth and coconut milk then bring to a gentle boil. Reduce heat and simmer until carrots are cooked through; about 15 minutes. Allow the soup to cool a bit before blending.
- Meanwhile, combine the chopped cashews or peanuts, cilantro or parsley, lime juice and a pinch of salt to a small bowl. Set aside.
- Carefully pour the soup into a blender and purée. CAUTION: Make sure that your blender vents out some of the steam to prevent any pressure build up. You can also use a hand-immersion blender to purée the soup directly in the saucepan.
- Return soup to pot and heat through. Season with additional salt if desired. Ladle soup into bowls and garnish with 1 tablespoon of the Thai gremolata.
Gremolata is a chopped herb condiment usually made of lemon zest, garlic and parsley. This soup recipe takes a Thai spin on the classical Italian condiment.