Wednesday, September 29, 2010

Crockpot Gingered Carrot Soup with Coconut Milk

Crockpot Gingered Carrot Soup with Coconut Milk

6 - 8 large carrots, chopped small or whizzed in blender for smoother consistency (add water)
2 onions, chopped small
2 tsp fresh ginger, minced
1 Tbsp. curry powder
5 - 6 cups water
2 - 3 Tbsp. chicken-style seasoning
  114 ounce can coconut milk
sea salt, to taste

Chop onions and place in crockpot with some olive oil.  Heat with lid on to tenderize.  Once they have turned transparent, add carrots.  Then add ginger, curry powder, water, chicken-style seasoning, and salt.  Cook in crockpot until well heated and flavors meld.  Simmer on low until ready to serve.  Add coconut milk and stir.  Enjoy!  Can be served hot or cold.  Divide recipe in half if desired.

*I keep fresh ginger in the freezer and grate off the desired amount when needed.  Place the rest of the ginger root back in the freezer for later use.

*Bill's Best Chicknish' is a great brand of chicken-style seasoning.

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