Finally, a food processor!!! I can not express the joy I had when my blender/food processor combo arrived. These are the secret joys of foodies; we go crazy over local farmers markets, Whole Foods and kitchen appliances. I am overwhelmed with happiness because I am currently enjoying 2/3 of these here in Berlin.
Grocery shopping has been really interesting for me here. Organic is everywhere, which is awesome, soy yoghurt is a new (treat) addition to my diet, but speciality ingredients are quite expensive. Carrying the groceries is the hard part. However, this weekened I was at a discount-supermarket and they had a special on organic carrots, so I caved and bought a huge bag. My first thought was “carrot soup!”, so carrot soup it is!
Homemade soup is a new love of mine. I used to be a huge fan of canned tomato soup, but we all know it’s loaded with nasty additives and sugar, so X to that! I actually just recently started making my own soups. No one has ever taught me how to make my own soup, so it has been a total hit or miss for me. Little did I know, it actually takes a lot of time, love and care to make a delicious, hearty soup. Soup is where flavour is reallly important. Since I am still learning about spices and herbs and what goes with what, this has been a huge (exciting) challenge for me.
This soup is perfect for a chilly afternoon, to cure a cold, or to warm up as leftovers.
I hope you enjoy it as much as I enjoyed making it! X
- 1 lb organic carrots (about 10-12 medium carrots)
- About 5 cups of water
- 1 inch of ginger
- 2 garlic cloves
- 1 tsp lemon juice
- 4 tbsp olive oil or coconut oil
- 1 cup of full-fat coconut milk (this is optional, but will add creaminess)
- Salt and pepper to taste
- Chop up the garlic and the ginger and add to a large pot with the olive oil or coconut oil, on medium heat. Sauté for about 2 minutes.
- Next, add about 4 cups of water to the pot and set on the stove on medium-high heat.
- Chop up the carrots into little pieces and then add to the pot. Let the carrots steam until they are soft.
- Once the carrots have softened, either blend with a hand mixer or let the mixture cool and then transfer to a food processor. Blend until creamy.
- Transfer back into the pot (if using a food processor) and add the lemon juice, salt and pepper.
- Enjoy warm with freshly cracked pepper.
- If you like your soup less creamy, add more water until desired consistency is achieved. If you enjoy it creamier, I suggest adding more coconut milk.