I love soup. I serve it every friday night in my house regardless of the temperature outside. It doesn’t matter if that day was 10000 degrees with 100% humidity, or if I bought the entire rest of the meal, there is always soup on the table friday night for our shabbat meal.
I love to also make soup. My favorite being chicken soup, aka Jewish penicillin. The way my house fills up with that homey and comforting smell; the only thing better than being in the house while its cooking is coming home to it after leaving. I usually make a massive batch and freeze the leftovers for those above mentioned weekends when it is much needed.
While chicken soup is the favorite around here I do however sometimes get in the mood for a thick and creamy soup. One friday I had a bunch of carrots in my fridge and wasn’t sure what to do with them. Also unsure of why I had 2 lbs of carrots in my fridge, but whatever, thats another question. I looked around and realized I had all my soup essentials on hand- leeks, celery, onions, garlic, chicken broth, and the most essential thing to my creamy non dairy soups- coconut creamer. All I needed was a knob of ginger and I could turn those ingredients into a delicious soup.
Fast forward 3 hours later after multiple distractions and two grocery store runs (I forgot the ginger), I had it! I combined all my ingredients, cooked it up, blended it, and tada! I had this orangey goldish colored soup sitting pretty in my pot.
Honestly, I was really afraid to try it because I had such high hopes and didn’t want it to be bad! I took one for the team and tasted it with a small spoon.
I don’t even know why I doubted myself in the first place.
Creamy, smooth, and flavorful without the overpoweringness of the ginger, with a tiny hint of extra sweetness from the coconut- definitely a keeper, I didn’t even have any left over for my freezer.
- 2 tbsp olive oil
- 2 leeks white and light green parts only, trimmed, rinsed, and chopped
- 5 small celery stalks, rinsed and chopped
- 1 tsp salt
- 2 tsp minced garlic
- 1 2lb bag of carrots peeled and chopped
- 2 tbsp minced fresh ginger
- 1 Qt chicken broth- such as Imagine brand
- 1 13.5 oz can of coconut cream (trader joes)
- Heat oil in a large pot over medium heat.
- Add in leeks, celery, and salt and sauté 7-8 mins.
- Add in garlic, carrots, and fresh ginger and sauté another 7-8 mins.
- Add in chicken broth, bring to a boil and then reduce to simmer.
- Simmer 25 mins.
- Using an immersion blender, blend the ingredients together in the pot.
- Add in the coconut cream and continue blending until smooth.
- Season with salt.