Vegan Carrot Ginger and Coconut Soup

I love how the slice of ginger came out looking like a cute heart, totally unintentional and sweet.
Yup, I have tons of organic carrots needing to be used for something other than juicing and I thought this soup was the answer. It came out so delicious, smooth, flavour punch to the taste buds, and kept well in the fridge. It also met the dairy free criteria, so I was happy. The family enjoyed it and I did not have any difficulty eating it several times in a row. I am not big on leftovers past a day or two. This recipe is also good for the coconut series the Kinky Coconut is focusing on at the moment, if you are hearing about it for the first time, feel free to click on the links below for great coconut information:

Here's the easy soup recipe, I hope you enjoy it as much as we did.

VEGAN CARROT GINGER AND COCONUT SOUP:

Ingredients:

12 Organic carrots, peeled & chopped (I am going to insist on organic for this recipe)
1 Celery stalk, peeled & chopped
1 Shallot peeled & chopped
1 Onion peeled & chopped
4 Cups Vegetable stock (feel free to use chicken if you prefer but no beef-this makes it no longer vegan - duh)
3 Tbsp Olive oil
1 Tbsp Vegan margarine
1/2 tsp sea salt
1 tsp fresh pepper
1 tsp garlic powder
2 Tbsp Ginger grated
2 Bay leaves
1/4 Cup coconut creamer
1 Tbsp Rice miso
3 Tbsp nutritional yeast
Method:
-In pot, heat oil and margarine until hot, then add shallots and onion. Cook until translucent.
-Add celery and carrot, cook 5 minutes and stir often.
-Add seasoning but not the miso and stock, bring to boil. Reduce heat to low and allow to cook until carrots are soft. About 25-35 minutes.
-Remove from heat, remove Bay leaves, stir in miss, nutritional yeast and then allow to cool.
-Once completely cool, blend in blender until smooth.
-Add coconut cream, stir thoroughly and place back on heat. Warm up the soup and test to see if you need to add some salt and pepper to taste. That's it, all ready to serve!
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