Coconut-Carrot-Ginger Soup
Splash of olive oil
1 medium onion diced
2-3 garlic cloves minced
1-2 teaspoons of curry powder
Salt
app. 2 lbs carrots, cleaned and cut into 1/2" chunks
app. 3/4" fresh ginger, minced
2 medium yellow potatoes, or one large
1 can of coconut milk
1 Quart of chicken, or vegetable stock {I like Pacific brand}
1 lime {1/2 juiced and the other half cut in slices for serving}
Salt, pepper to taste. Optional cayenne pepper {just on my bowl} to taste
1. Heat splash of olive oil in a deep stock pot, add onions, and a pinch of salt. Sautee until onion
is soft. Add
2. garlic, curry, and ginger. Sautee for a minute be careful that garlic does not burn. Then add,
3. carrots sautee until they get bright in color before adding the potatoes. Then add,
4. Coconut cream and after another couple of minutes pour in the coconut water, as well as the
stock. Bring to slow simmer until carrots are soft.
5. When carrots are soft carefully puree the soup {I use a stick blender} - be careful not to burn yourself
as the soup is very hot - until desired consistency.
6. Just before serving add juice of 1/2 lime, and adjust the spices.
I hope you enjoy this soup!
