creamy carrot and chive soup
Ingredients
10 diced medium sized carrots
1 finely chopped onion
5 finely diced garlic cloves
8 C veg stock
1 tsp salt
1 tsp pepper
1 440 ml can coconut milk
1/4 C chopped chives
1 tbsp olive oil
**makes 4 - 6 servings
Sick season in Canada has officially arrived. Lucky for me I’ve had a bag of carrots straight from Dads garden sitting in my fridge that I’ve been dying to use. There’s nothing better than a super simple carrot soup. This one is extra special and inspired by my Momma who makes the best carrot soup I’ve ever had! Super sweet garden carrots, lots of fresh garlic, chives and creamy coconut milk makes this recipe my new go to for carrot soup.
Instructions
In a large pot, add olive oil, chopped onion, garlic, salt, pepper, and half of the chopped chives. Sauté on low for 5 minutes and stir often to avoid the garlic burning on the bottom. When onions and garlic become fragrant add the chopped carrots and sauté for another 5 minutes.
Add vegetable stock; give everything a good stir to ensure all flavours on the bottom of the pot are well combined. Bring to a boil, turn heat down to medium and simmer for 30 minutes or until carrots are soft and tender.
Turn heat off and let sit for 10 minutes. Transfer contents into a large blender or use an emulsion blender to blend soup until creamy. Add blended soup back into the pot.
Add coconut milk and remaining fresh chopped chives to the pot. Simmer for another 10 minutes.
Serve hot and garnish with additional chopped chives or your choice of soup topping. I used sliced almonds, hemp hearts and dried quinoa.
Recipe Notes:
If you do not have vegetable stock on hand you can easily substitute with water and a stock cube of your liking.
Soup will last in the fridge up to one week or freezer up to 4 months.
Thickness may vary but adjust with extra water to achieve the thickness you desire.
