Carrot ginger soup full of bright flavors

This soup was featured at Root & Rye, FVCC Culinary Institute of Montana’s pop-up artisan bread, sandwich and soup restaurant the second-year students created as their capstone project. Though the pop-up has come and gone, here’s your chance to enjoy this wonderful vegan soup anytime. It's full of bright flavors and rich texture, matching the motto of Root & Rye: good and good for you!

CARROT GINGER SOUP WITH LEMONGRASS AND COCONUT

YIELD: 6-8 servings 

INGREDIENTS 

1 ½ T coconut oil 

1 yellow onion (small dice) 

4 garlic cloves (minced) 

2 T fresh ginger (minced) 

4 thyme sprigs 

½ t ground coriander 

⅛ t cayenne pepper 

⅛ t caraway seed 

2 ea bay leaves 

1 ½ lb carrots (large dice) 

¼ c white wine 

3 c vegetable stock or broth 

1 lemongrass stalk (pounded, with the back of a knife, cut into 4” chunks) 

1 can coconut milk (unsweetened) 

kosher salt and fresh ground black pepper (to taste) 

1 c coconut milk yogurt 

lime juice, cardamom, nutmeg and coriander, (to taste) 

INSTRUCTIONS 

1. Heat coconut oil in a saucepan over medium low heat. Add onions and sweat until translucent, about 4-8 minutes, exercising caution to ensure onions do not brown. Add garlic and ginger, and continue cooking until fragrance has released, about 1-2 minutes. Add thyme, coriander, cayenne, caraway, lemongrass and bay leaves, stirring constantly, until aroma is released. Add carrots and stir to combine, along with kosher salt and black pepper. 

2. Add the white wine and cook until almost evaporated. Next, add vegetable stock, bring to a simmer and cook until carrots are soft, about 20-30 minutes. 

3. Once carrots are soft and cooked through, remove bay leaves and lemongrass, stir in the coconut milk, and transfer the hot mixture to a Vita-mix or a blender. Puree the hot soup until smooth. Season to taste with kosher salt and black pepper. 

4. Prepare the garnish by mixing lime juice to the coconut milk yogurt, along with cardamom, nutmeg and coriander, just enough to detect the spice but not too much to overpower the soup. Swirl the garnish into the soup and enjoy! 

Andy Blanton is the executive chef at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.