Ginger Coconut Soup
Rancho La Puerta

This is a wonderful warming soup for a cold day. Don’t be afraid of the coconut milk. Native peoples have enjoyed this food for millennia. Modern research has found that one of the fatty acids found in coconut called lauric acid, stimulates the thyroid gland. Additionally, the medium chain triglycerides found in coconut have been found to soothe the digestive tract.

12 Cups of Vegetable Broth
1 Teaspoon Olive Oil
1 Small Onion, Diced
1 Clove of Garlic, Minced
1 Teaspoon of Fresh Ginger, Minced
1 Medium Potato, Diced
8 Medium Carrots, Diced
1 Cup of Coconut Milk
1 Small Yellow Bell Pepper, Chopped (Optional)
1/2 Teaspoon White Pepper, or to Taste
1 1/2 Cup Apple or Pear Cubes for Garnish

In a large soup pot cook broth, reducing by half, to concentrate flavors.
In a sauté pan, sauté onion and garlic in olive oil until onion is translucent.
Add ginger, carrot and potato.
Cover and cook for 5 minutes, stirring.
Add coconut milk and bell pepper.
Cover and cook several minutes more.
Add carrot mix to reduced broth; season with pepper.
Cover and cook until all vegetables are tender.
In blender or processor, puree soup in small batches until smooth.
Adjust seasonings.
Serve in warmed soup bowls.
Garnish with apple or pear cubes.

Variation: Garnish with a combination of green onion tops and fresh chopped parsley or cilantro. For a lower fat version, use reduced fat coconut milk.

Servings per recipe: 8 ~ 11 ounce servings
Calories per serving: 130
Carbohydrate: 17 g ~ Protein: 2.2.g ~ Fat: ~ 6.9 g ~ Fiber: 3.7 g
Cholesterol: 0 mg ~ Sodium: 145 mg ~ Potassium: 432 mg
% Calories from Carbohydrate: 49% ~ Protein: 7% ~ Fat: 44%

Recipe created by Chef Gonzalo Mendoza of the Culinary Team at Rancho La Puerta.

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