At last, a non-tomato post! I had a lot of leftover baby carrots and celery sticks from a dinner party and got tired of eating them raw, so I came up with this creation.
It is a simple soup to make, yet is elegant enough to serve when company comes over. This soup is very rich-tasting and the coconut and ginger give it a far-eastern flavor. I think I could have used less coconut milk and added more pepper. you can probably substitute onions for the celery and get a slightly stronger taste. I have also made this soup using pumpkin and butternut squash instead of carrots, and have used thyme and onions instead of celery. Makes about 8 cups of soup.
about 1 cup of celery, chopped
about 3 cups of carrots, chopped
a one-inch piece of fresh ginger, peeled and chopped
1 carton (4 cups) vegetable broth
1/2 can (about 1/2 to 3/4 cup) coconut milk
enough olive oil to sautee
2 bay leaves
salt and pepper to taste
In a large soup pot, heat the olive oil then sautee the celery, ginger, and bay leaves for about 5 - 7 minutes. Add the carrots then sautee for 2 more minutes. Add in the vegetable broth, lower heat to medium, cover pot.
Simmer an additional 15 - 20 minutes until the carrots are soft.
Add coconut milk and simmer another 5 mins.
Remove the bay leaves, then puree in a blender or using an immersion blender, until smooth.
add salt and pepper to taste, then serve. You may not need to add any salt if the veg broth is already salty.
Enjoy!!
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