Coconut-Carrot-Ginger Soup

1was our dinner last night.  Quick, easy, and delicious.  The idea for this soup came from my very good friend, and I have made a version of it before.  This time I decided to make it a little creamer and added coconut milk, as well as curry.  It turned out quite delicious - milk free - and Alena ate two servings. Whoo-hoo - a total success.  This soup can easily be made vegan by using vegetable stock instead of chicken stock.  The next time, I will add some cilantro - for added deliciousness :)

Oh, yes as a side we had bread - not home-made as I am getting a little stressed out so close to our trip - and mixed green salad with the addition of an edible flower from our garden.  By the way, this is from the seeds we planted at Mia Rosies' birthday party :)

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!