Spring Carrot Soup

  • Difficulty Rating: Beginner
Spring Carrot Soup

I don’t know about you, but for me, March is a conundrum. Temperatures bounce up and down while the wind puts on a show blowing all around.

Spring bulbs are in full flower. Fruit trees also put on their floral gowns, but the garden can be wet and uninviting. March can also be horridly cold when fronts blow in from the north.

Ingredients for the Carrot Soup

All this crazy weather makes me crave a soup to perk up my taste buds. How about you? After much trial and error, I developed a roasted red pepper and carrot soup that is gluten free, dairy free and delicious. I specifically used warming plants and spices like ginger, red pepper flakes, curry power and cinnamon to melt your winter hearts.

Spring roasted red pepper and carrot soup with coconut milk

16-20 small carrots
2 red peppers
Thumb-sized slice fresh ginger, chopped (Use fresh, not dried.)
One large onion or two small, cut into large chunks
One can of coconut milk. Use low fat if you like.
One carton of organic chicken broth
1-2 T. olive oil
2 sticks of cinnamon
½ t. red pepper flakes
1 T. curry powder
Cashews and dill to garnish
Preheat oven to 425°F.

Cut carrots and peppers into chunks and place them on a baking sheet. I cut off the tops of the carrots with my Fiskars Garden Shears. Sprinkle with salt to draw out moisture and concentrate their sweetness. Place the baking sheet into the oven and roast them until they are soft. Using a paper towel, peel the skin from the peppers.

While carrots and peppers are roasting, sauté onions in olive oil in a large pan. Once they have cooked approximately five to ten minutes, add the broth, chopped ginger, spices and coconut milk. Cook on low heat until onions are tender. Add roasted carrots and peppers to the broth and cook another five to ten minutes. Use an immersion blender to thicken the soup and blend the vegetables. If you don’t have an immersion blender, you can use your regular blender, but be careful of hot liquid that can splatter and hurt.

Pour soup into bowls. Top with roasted cashews. Serve with crusty bread and cheese if desired. My recipe for Irish soda bread would be ideal.

Here’s hoping this soup warmed your tummy and heart like it did mine. It won’t be long until spring really comes, and the roses bloom once again. Until then, savor the small moments and enjoy this soup with your family and friends.