Yields8 Servings
Prep Time45 mins
Pacific rim carrot soup
Nutrition Facts

Serving Size 5 tsp dry mix

Servings 8


Amount Per Serving
Calories 45
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg1%
Total Carbohydrate 12g4%
Dietary Fiber 4g16%
Sugars 3g
Protein 4g8%

Vitamin A 8%
Vitamin C 4%
Calcium 2%
Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Pacific Rim Gingered Carrot Soup

You Will Also Need
 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.

Ingredients

You Will Also Need
 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)

Directions

Here's What You Do
1
  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.
Pacific Rim Gingered Carrot Soup

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.
  5. 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.

  1. Prepare a day ahead and refrigerate.
  2. 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!