When I’m feeling under the weather, or am in need of something to make me feel cozy and warm, soup is a go-to for me. The start of colder weather always ushers in new ideas for how I can perfect this already near perfect food.
I wanted to make something creamy but also balanced. I find that cream-based soups can get really heavy, real quick, and the combination of acidity from the tomatoes with the zinginess of the ginger is just right. This won’t sit heavy in your stomach.
Carrot Tomato Zinger Soup
- 1 tbsp butter or coconut oil
- 1 medium onion chopped
- 1 tsp fresh ginger
- 5 large carrots chopped
- 1 14 oz can tomatoes
- 3 cloves garlic
- 1 1/2 cups water or vegetable stock
- 1 can coconut milk
- 1 tsp paprika
- 1 1/2 tsp turmeric
- salt and pepper to taste
- 1 tbsp lemon juice
- Bring a large heavy bottomed pot to medium heat and add butter or coconut oil. Add onions and carrots to the pot, stirring occasionally for a few minutes to soften the vegetables.
- Add ginger, garlic, turmeric, and paprika and cook for a few minutes, making sure not to burn spices. After 1-2 minutes, add the canned tomatoes.
- Once vegetables have softened and spices have become aromatic, add water or vegetable stock to soup and cover. Let simmer for 15-20 minutes until carrots are tender.
- Once soup is ready, blend in a high powered blender or use an immersion blender to puree. Add coconut milk to soup and salt and pepper to taste. Finish off with a squeeze of 1/2 a lemon off the heat, and enjoy!