Carrot and Ginger Soup
Preparation - 45 min.
Ingredients
Serves 4 to 6
- 1 bag of Ginger Carrot Frontier Soups mix
- 900 g (about 1 bag) unpeeled carrots
- 1L (4 cups) chicken or vegetable broth
- 15 mL (1 tbsp.) Brown sugar
- 400 mL (1 can) coconut milk
For the gremolata
- Zest of one lemon
- 500 ml (2 cups) fresh Italian parsley leaves
- 3 garlic cloves
- 5 mL (3 tsp) of Francisco Gomez Gold extra-virgin olive oil
Preparation
- Wash the carrots and cut into slices of about 2 cm.
- Put the vegetable or chicken broth in a pot and add the chopped carrots and ginger-carrot soup mix. Bring to a boil, then reduce heat.
- Cover ans cook on low heat for 30 minutes.
- For the gremolata, finely chop all ingredients in food processor.
- Purée the soup in a blender and add the coconut milk. Cook another 5 minutes. Garnish with a dollop of gremolata before serving.
Alternative
For a cold version prepare the original version (without gremolata) and refrigerate at least 2 hours. Just before serving, add a spoonful of plain yogurt and top with chopped pecans.
