Carrot Ginger Soup

  • Makes 7 Cups

Ingredients

  • 1 tbsp. Olive Oil
  • 1 medium Onion, coarsely chopped
  • 4 cloves Garlic, diced
  • 3 cups chicken or vegetable stock
  • 1 1/2 tbsp. Fresh Ginger Root, minced
  • 4 cups Carrots, sliced
  • 1 – 14 oz can Coconut Milk
  • 1 to 2 tsp. Curry Paste
  • 1 tbsp. Lemon Juice

Directions

  1. In a large pot add oil and onion. Sauté over medium heat until onion is slightly golden brown, about 4 minutes.
  2. Add garlic and sauté for 1 minute.
  3. Pour in chicken stock. Add ginger and carrots.
  4. Bring to a boil, cover, reduce heat to low, and simmer for 30 minutes or until carrots are soft.
  5. Remove soup from heat. Puree soup in a blender until smooth.
  6. Return to pot. Then add coconut milk, curry paste, lemon juice. Stir.
  7. Heat until ingredients are well blended.
  8. Serve or store in fridge.
  9. Garnish bowls with fresh chopped cilantro.