Pacific Rim Gingered Carrot Soup Recipe

You Will Also Need

• Pacific Rim Gingered Carrot Soup Mix
• 2 lbs Whole carrots, scrubbed, not peeled
• 4 cups Broth, vegetable or chicken
• 1 tbsp Brown sugar
• 14 oz Can coconut milk (may omit for a simple pureed version or substitute cream)

Here's What You Do

1. Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.
2. In a 3 or 4 quart pot bring broth and carrots to a simmer.
3. Stir in contents of Pacific Rim Gingered Carrot Soup Mix and brown sugar.
4. Raise heat to bring soup to a boil, reduce heat, cover, and simmer on low for 30 minutes.
5. Using a hand immersion blender in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture.
6. Return soup to pot, add coconut milk, cook on low 5 minutes and serve.

Recipe Adaptations

Vegan

With all the nutritional benefits of lentils, this soup savors the flavors of Indian spices in a creamy style pureed soup.

You Will Also Need:

• 2 lbs. whole carrots, scrubbed, not peeled.
• 4 cups vegetable broth (32 oz.)
• 1 Tbsp. brown sugar
• 1 can unsweetened coconut milk (14 oz.). Omit for a simple pureed version
• Optional: garnish each bowl with a sprinkle of chopped pecans or walnuts

Here’s What You Do:

1. Wash carrots thoroughly and cut into 1-inch chunks. Remove ends.
2. In a 3-or 4-quart pot bring broth and carrots to a boil. Reduce heat and stir in soup mix and brown sugar.
3. Return to a simmer, cover and cook on low for 30 minutes.
4. Using a hand immersion blender or hand mixer in the soup pot, or in batches in a food processor, puree soup, leaving some pieces for texture.
5. Add coconut milk, cook on low 5 minutes and serve.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Recipe Variations

Gremolata Topping for Carrot Soup

You Will Also Need:

• 1 lemon
• 1/2 cup packed Italian parsley
• 3 garlic cloves
• 1 tablespoon olive oil
• Freshly ground black pepper

Here’s What You Do:

1. Remove peel from lemon with a vegetable peeler.
2. Put lemon peel and remaining ingredients in bowl of food processor.
3. Run processor until ingredients are finely minced.
4. Place a spoonful on each serving of carrot soup for a zesty Italian garnish in any season.

Short cut: Pick up a small container of tabbouleh at your local deli and use in the same manner as a topping.

Or, this soup may be served chilled for a summer appetizer.

• Prepare a day ahead and refrigerate.
• Serve with a dollop of yogurt and a sprinkle of chopped pecans.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To boost vegetables, add 1 cup diced leeks and/or 1 diced sweet potato with carrots.
• To cut fat, substitute lite coconut milk for coconut milk, or omit coconut milk for a simple pureed soup.
• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!