Garden Yummy – Creamy Carrot Ginger Soup

I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.

Ingredients

• 6 large carrots, chopped into 1/2 inch slices pieces
• 1 onion, chopped into medium chunks
• 1 T fresh ginger, minced
• 3 cups of vegetable broth or water plus vegetable broth powder
• 1 T curry powder
• 2 tsp turmeric
• 1 14 ounce can coconut milk
• 1/2 cup nutritional yeast flakes
• salt and pepper to taste

Preparation

Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.

Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.

We had this with rye bread and it was quite tasty.