Carrot Ginger Soup [Recipe]

Serves 4 | Time: 30 minutes

Ingredients:

• 4 cups carrots, sliced
• 4 cups vegetable stock + 2 cups water
• 1-2 inches ginger, chopped
• 2-3 cloves garlic, minced
• ½ sweet onion, diced
• 1 tablespoon extra virgin olive oil or butter
• Salt and pepper, to taste
• ¼ cup coconut milk (optional)

Directions:

1. Put olive oil and onion in a medium size sauce pan on medium-high heat.  Season with salt and pepper then sauté for a couple minutes until the onion begins to soften, then add the garlic and ginger.  Continue to sauté until the onion becomes golden (another 1-2 mins).

2. Deglaze the pot by adding in ½ cup of stock. Then toss in your carrots, season with salt and pepper, and finally add in the rest of your stock.  Bring it to a boil then put the lid on, but leave it ajar, and reduce heat to medium.  Cook for 20-25 minutes until the carrots become soft.

3. Transfer the mixture to a blender (or use an immersion blender) and puree the soup.  You can make it completely smooth or leave some carrot chunks.  To make it creamier you can add in ¼ cup of coconut milk.