Carrot ginger soup is usually made with heavy cream in restaurants. I am not a fan of heavy cream.
A wonderful alternative is coconut milk. It adds that smooth and creamy texture without all the fat. For those of you who just lost interest in this post because I said coconut milk, rest assured that the soup does not taste like coconuts.
Now typically, most carrot ginger soups are made with curry powder. Although curry powder is an awesome spice (please, my Hindu friends, do not send me hate mail on this one…) I am not such a curry lover. Yikes.
To give this soup a mediterranean twist, I have added a spice called hawaij. This spice might not even be familiar to some Sephardics. It is delicious and you should definitely try it if you haven’t already had the pleasure. You can find hawaij in most middle eastern grocery stores. If you can’t find it, I have included a recipe below from Einat Admony’s Balaboosta cookbook. I like making more than I need for this soup recipe because I use it in other soups, such as Einat’s oxtail soup, as a spice rub for chicken or in my meatballs.
5 carrots, peeled and chopped
3 tbsp. olive oil
1 yellow onion, diced
1 inch fresh ginger, peeled and chopped
2/3 c. coconut milk
1 c. water
1 liter vegetable broth
1 1/2 tbsp. hawaij
1/3 c. fresh coriander, chopped
1 tbsp. course salt
Freshly ground black pepper to taste
Ingredients for Hawaij from Einat Admony’s book called Balaboosta:
1 tbsp. ground coriander
1 tbsp. ground cumin
2 tsp. ground tumeric
2 tsp. freshly ground black pepper
1 tsp. ground cardamom
combine all spices in a small bowl and mix together well.
Cast of characters…
Place chopped carrots in a medium stockpot or dutch oven with 1 1/2 tbsp. olive oil and brown carrots for about 8 minutes.
Add the chopped onion, 1 1/2 tbsp. hawaij, chopped ginger and 1 tbsp. olive oil and continue to cook.
I do not use more ginger than this because my husband doesn’t like overpowering ginger taste. Use more to your liking…
Pour in the vegetable broth, water and add chopped coriander
Cover pot and allow to cook until carrots are tender, about 10 minutes on medium to low heat.
Place contents in blender and puree until smooth. Return to stockpot or dutch oven and add 2/3 c. coconut milk and allow to simmer for another 10 minutes allowing the flavours to come together.