• 586f1b77f527b2ccef4ec46b201076cc

Carrot And Ginger Soup

This is not technically a comfort food, but it gives the macaroni and cheese a run for its money!

Prep
Cook
Serves 8people
Ingredients
2
lb carrots, sliced into 1/2" rounds (about 10-12 large carrots)
1
two inch piece of ginger, peeled and grated (or 1 tsp of ginger powder)
4
cloves garlic, chopped
3
stalks celery heart
1
large white onion, chopped
4
cups vegetable broth
1
can (14 oz) light coconut milk
1
tsp salt + additional to taste
olive oil, as needed
fresh cilantro (optional)
Directions
1.
In a large heavy bottomed pot, heat enough olive oil to lightly coat the bottom of the pot over medium heat. When the oil is hot , add in the chopped onion, sliced carrots, chopped celery and salt, and cook, stirring occasionally, for 5 minutes, or until the onion just starts to become translucent on the edges and the carrots have lost their raw edge and bite. Stir in the grated ginger and chopped garlic, and cook, stirring very frequently, for another 2 minutes or so, until the garlic and ginger are fragrant and well combined with the vegetables.
2.
Stir in the vegetable broth, and cover the pot with a lid. Simmer the soup over medium/low heat for 25-30 minutes, until the carrots are tender.
3.
Take the soup off the heat, and gently stir in the can of coconut milk. Working in batches, or using a handheld immersion blender, puree the soup until it is creamy and smooth and no rough bits or chunks remain.
4.
Serve topped with a sprig of cilantro for color.

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