Carrot Ginger Soup with Crispy Shallots and Coconut Cream (dairy-free)
Posted by Lisa on November 14, 2015 / 15 Comments
Carrot ginger soup is one of my favorite cold weather soups. I make this dairy-free version in large batches and freeze in individual portions so I always it on hand.
Earlier this week I was flipping though old blog posts and recipes on my website. Old, as in, some of the very first ones I posted a year ago. Can you believe my website’s now been live over a year?! Craziness. And it’s somewhat comical to think that I really had no idea what I was doing a year ago. I’d never had a blog before. Heck, I never even read blogs! Such was my life as a former corporate gal.
So I leave the corporate world and what do I do? Launch a website and start a blog (ha!).
I guess that’s what you do in life though, right? Jump on in and learn as you go. I could’ve researched and researched and researched everything about food blogs and running websites, but nothing would have taught me more than just diving in, rolling up my sleeves and figuring stuff out. Aaaand, making a lot of mistakes along the way.
So as I scrolled through those old posts one thing became very apparent. This website has changed a LOT in the last year. My first recipes were really straightforward with no “me” in them. No stories, no vulnerability…and barely any writing.
And my photos? Eeek – cringe worthy. Back then I’d only ever had point-and-shoot cameras. Auto mode was definitely my friend. Now, I have a Canon 5d Mark iii and some freakin’ expensive lenses. But here’s an important lesson – it wasn’t the camera and lenses that instantly made my photos better. It was that I invested in learning and I practiced (and then practiced some more). I reached out to other food bloggers with gorgeous photos and asked for tips. I studied food photos I liked and deconstructed them in my brain (is it the lighting? the styling? the mood?).
And that’s the great thing about growth. We’re growing and learning every single day. We may not notice it at the time, but as we look back it’s like “wow!”
The same applies to your health and wellness. Sometimes, my health coaching clients are frustrated that they’re not exactly where they want to be, but they’re still a heck of a lot farther than where they’ve been. And that needs to be celebrated! Because every day, through tons of trial and error, they’re figuring out their bodies and what makes them feel their best. They may not realize it, but they’ve made HUGE strides forward. And I’m always more than thrilled to remind them of their amazing progress. Ahh, growth. It’s a wonderful thing.
So today, I bring you an updated, new and improved carrot ginger soup. This version has some crispy shallots and coconut cream on top, keeping it vegan and dairy-free. It might look a little fancier (and far more appetizing) than last year’s version – but deep down inside, the goodness was there all along.
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
- 2 tbsp avocado oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tbsp ginger, minced or finely diced
- 2 lbs carrots, peeled and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp cinnamon
- 1 tsp salt
- ¼ cup avocado oil
- 1 shallot
- 4 tbsp coconut cream
- 4 tbsp cilantro, chopped
- 4 tsp pine nuts
- Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
- Add the ginger and garlic to the pot and stir for another minute.
- Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
- Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
- Turn off the heat and remove the bay leaf.
- Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
- To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
- Heat the avocado oil in a pot on medium-high heat and once hot, add the shallots.
- Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
- Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.
Other recipes you might like: