coconut-ginger soup

Coconut-Ginger Soup with Spring Produce


SERVES 2

What you need

Ingredients

  • 1 heaping tsp coconut oil
  • 2-inch piece of ginger, grated on a microplane or finely chopped
  • 2 garlic cloves, grated on a microplane or finely chopped
  • 2 TBS tamari
  • 15 oz of Copra's coconut milk
  • Pinch of chili flakes

Add-ins

  • 12 stalks of asparagus, tough bottoms discarded and sliced into thin coins
  • ½ cup frozen peas, slightly thawed
  • 1 large carrot, peeled into ribbons or spiralized into noodles
  • 1 medium zucchini, peeled into ribbons or spiralized into noodles

Other add-in ideas

 

  • Scallions, thinly sliced
  • Cilantro leaves
  • Soba noodles, cooked
  • Rice or quinoa, cooked
  • Tofu cubes

step by step

  1. Heat coconut oil in a large, high-sided pan or stockpot over medium heat. Add ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add tamari, coconut milk, and a pinch of chili flakes, and stir well to combine everything.
  2. Bring the broth to a boil; reduce to a simmer, and let cook for about 5 minutes.
  3. Meanwhile, prepare your quick-cooking vegetables by chopping the asparagus into small pieces and peeling the carrots and zucchini with a vegetable peeler, julienne peeler, or spiralizer.
  4. Place asparagus and peas into the broth and stir. Bring heat up to medium and cook for 3 to 5 minutes until the asparagus is tender.
  5. Stir in carrot and zucchini and remove from heat. Let stand for 1 minute. Serve over rice or quinoa like a curry or on its own like a soup.

 

*Adapted from Mindbodygreen

 

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