Carrot Ginger Soup

By á-8235

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 pound carrots, peeled and chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, peeled and grated
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 1/2 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper
• 1 can coconut milk (14 oz-full fat recommended)
• 3 cups vegetable stock, or chicken broth (low sodium recommended)
• salt, to taste

Preparation

Step 1

Heat the oil to medium in a stock pot or Dutch oven.

Add the onion and sauté until it begins to brown, about 8-10 minutes.

Add the chopped carrots and continue to sauté until carrots are softened, about another 10 minutes.

Add the ginger, garlic, coriander, cumin, turmeric, and cayenne and sauté until fragrant, 1 to 2 minutes.

Add the coconut milk and chicken broth and bring to a boil.

Lower the heat and simmer until the carrots are completely cooked.

Ladle the soup into a blender and blend until completely smooth.

Test the soup for flavor. If need be, add salt.