Creamy Carrot, Kombu, Ginger and Celery Soup

Creamy carrot, kombu, ginger soup

A nutritious, flavorful soup for lunch or dinner
Makes 6 servings

Ingredients

• ½ oz Kombu
• 4 cups water
• ½ lb celery leaves and stocks, chopped coarsely
• 2 lbs peeled carrots, chopped into 1-2” pieces
• 1 oz ginger, finely grated
• 1½ tsp salt
• 1 Tbsp lemon juice
• 4 oz coconut cream (½ of an 8oz can)
• Cilantro or celery leaves, chopped fine for garnish

Directions

Combine water and celery in a saucepan, cover and set over medium heat. Bring to a boil, then simmer for 20 minutes. Remove from heat and add Kombu. Let it steep for 5-10 minutes, covered, before straining out and discarding the solids.

The broth is now ready to use. For even more deeply flavored broth, steep the Kombu in cold water for a few hours (or overnight) before heating. You can also use Dashi broth with bonito flakes for this recipe.

Add the carrot chunks, grated ginger, salt, lemon juice and coconut cream and bring to a boil. Simmer until carrots are tender enough to puree in a food processor or with a handheld blender.

Garnish with finely chopped cilantro or celery leaves after dishing into bowls.
Serve with fresh bread or crackers.

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Naturespirit Herbs co Founder Kari Rein

About the Author 

Kari Rein is the chief recipe tester in the Naturespirit Herb’s kitchen. She co-founded Naturespirit in 1990. Here in high altitude old growth forest with a nice specimen of  Bear’s Head Mushroom (Hericium americanum), a very tasty edible and medicinal mushroom.

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