Have you ever tried granola on soup before? Trust us, it's delicious and adds the perfect touch of sweetness and crunch. Find the recipe for Chef Aubrey's comforting Ginger Carrot soup below.
Carrot Ginger Soup
Cook time: 15 minutes prep time, 20 minutes inactive cook time
Yields: 4- 1 cup servings
- 1/2# carrots, peeled
- 1/4 white onion
- 2 stalks celery
- 1 fresno pepper, seeds removed
- 1 T garlic, minced
- 2 T fresh ginger, grated
- 2 t ground coriander
- 1 can coconut milk
- 1 pt vegetable stock or water
- salt to taste
- 2 T lime juice
Garnishes: Kitchfix Original Grain-Free Granola, Thai basil, mint, and cilantro
Roughly chop carrots, onion, and celery. In a medium sauce or soup pot, gently saute vegetables until beginning to soften. Do not brown. Add ginger, garlic, fresno, and coriander, and saute until fragrant. Add stock and coconut milk and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until vegetables are soft and falling apart. Blend soup until smooth and creamy; season to taste with salt and lime juice. When plating, top soup with 1/4 cup granola and fresh torn herbs.
Enjoy with family and friends this holiday season!