I don’t regret Sunday night’s haul of vegetables galore from Trader Joe’s. Now I’m slowly reintroducing solids into palette. By solids, I mean vegetables for now. One of my favorite TJ soups– the carrot coconut ginger is sadly gone and switched out to give winter offerings their months on the shelves– minestrone and lentil. Both are highly recommended. The minestrone has lots of vegetables in a delicious tomato broth base. The lentil has a savory Moroccan flavor. At $3.29 each and a nice two serving size, it’s a bargain gourmet. On the other hand, Whole Foods sells soups for $7….
Back to carrot coconut ginger, I enjoyed the warm flavors bouncing between comforting ingredients. I only wished to have an emulsifier to create a soupier consistency. Thankfully the carrots turned out plush, near that beautiful velvety pliancy. Firmness with a slight crunch wasn’t the goal here. Yet once again the purple carrots lost significant color. I don’t mind. This soup, with its creamy coconut milk flair and ginger pinch, was a rainbow-y enough delight to me– unicorns and all.
Rainbow Carrot Coconut Soup Ingredients and Preparation
4 carrots (orange, yellow, purple), chopped
1/2 cup light coconut milk
1/4 cup vegetable stock
1 teaspoon basil
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper
Bring all ingredients to a boil.
Lower heat and simmer for 30 minutes, covering with a lid.