I made this soup for a Thanksgiving starter, but I think it would be a great spring/summer soup as well. Adjust the amount of garlic, ginger, and juice to your taste. If you want a sweeter soup, add more apple juice (or you can also substitute orange juice). For a spicier soup, add more garlic and ginger.
2 T Butter
1 T EVOO
2 Celery Stocks - diced
1 Onion - diced
1/2 Orange Bell Pepper
Garlic - minced, diced, or crushed
Ginger - peeled and cut into small pieces
1 bunch Fresh Thyme
1 t Turmeric
8 Carrots - peeled and sliced
1 large Potato - peeled and diced
1 can Coconut Milk
4 cups Vegetable Stock
Heat the butter and oil in a large pot. Add celery, onion and bell pepper. Cook, stirring occasionally, on medium heat till the onion is soft and almost clear.
Add garlic and ginger. Season and cook for two minutes.
Mix in the carrot and potato. Cook for two - four minutes.
Stir in your liquids, (milk, juice, and stock).
Cook the soup till the carrots are very tender. When you stick a fork in a piece, it should fall apart.
With an immersion blender, regular blender, or food processor puree the soup. Do this in small batches for a nice smooth consistency.
Serve hot or cold. Garnish with basil oil, Parmesan crisps and/or croutons. This soup is vegetarian and can be vegan if you omit the butter. It's also gluten free, but don't add the croutons.
Carrot soup is great with grilled cheese sandwiches too (the one below is made with pepper jack cheese, great with the sweetness of this soup)!