Carrot Ginger Soup

Source: Copyright 2008, Jeff Basom, original recipe
Prep time: 30 minutesCooking time: 1 hourTotal time: 1 1⁄2 hours


This Bastyr Dining Commons favorite adds colorful nutrition to your day, sweetened by the combination of carrots and coconut milk, then spiced up with the ginger and garlic.


1 medium
onion, cut into 1-inch pieces (2 cups)
2 tbsp
olive oil
1 tsp
4 each
celery stalks, cut into 1-inch pieces (2 cups)
6 each
carrots, cut into 1-inch pieces (4 cups)
2 small
sweet potatoes, cut into 1-inch pieces (2 cups)
1 cup
tomatoes, cut into 1-inch pieces
1⁄4 cup
ginger, minced
1⁄4 cup
garlic, minced
1⁄2 each
jalapeno (to taste)
3 cup
chicken or vegetable stock
1 can
coconut milk (14-oz)
  to taste
agave syrup
  to taste
lime juice
  to taste
5 sprig
cilantro for garnish (finely chopped)


Saute onion in olive oil in a stock pot until translucent, about 5 minutes. Stir in 1 teaspoon salt. Add celery, carrots, sweet potatoes, tomatoes, ginger, garlic, jalapeno, stock and coconut milk, and bring to a boil. Reduce heat and simmer, covered, until vegetables are very soft (about 1 hour). Puree soup in a blender and put through a food mill or wire strainer. Add agave, lime juice, pepper and salt. Reheat and garnish each bowl with cilantro to serve.