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.
Course: Main Course, Soup
Author: Courtney Rae Jones
1medium yellow or white onionchopped
1 tbspcoconut oil
1tbspfreshly grated ginger
1tbsptamari or low-sodium soy sauce
5medium carrotspeeled & chopped
1.5cupslow-sodium vegetable broth
1-14 ozcancoconut milk
1/2cuplightly roasted cashews or peanutsfinely chopped
1handfulfresh cilantro (or parsley)finely chopped
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.