Yields8 Servings Nutrition Facts
Serving Size 5 tsp dry mix
Servings 8
- Amount Per Serving
- % 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
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
- Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.
- In a 3 or 4 quart pot bring broth and carrots to a simmer.
- Stir in contents of Pacific Rim Gingered Carrot Soup Mix and brown sugar.
- Raise heat to bring soup to a boil, reduce heat, cover, and simmer on low for 30 minutes.
- Using a hand immersion blender in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture.
- Return soup to pot, add coconut milk, cook on low 5 minutes and serve.
Ingredients
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)
Directions
Here's What You Do
1
- Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.
- In a 3 or 4 quart pot bring broth and carrots to a simmer.
- Stir in contents of Pacific Rim Gingered Carrot Soup Mix and brown sugar.
- Raise heat to bring soup to a boil, reduce heat, cover, and simmer on low for 30 minutes.
- Using a hand immersion blender in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture.
- 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:
- Wash carrots thoroughly and cut into 1-inch chunks. Remove ends.
- In a 3-or 4-quart pot bring broth and carrots to a boil. Reduce heat and stir in soup mix and brown sugar.
- Return to a simmer, cover and cook on low for 30 minutes.
- 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.
- 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:
- Remove peel from lemon with a vegetable peeler.
- Put lemon peel and remaining ingredients in bowl of food processor.
- Run processor until ingredients are finely minced.
- 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!
