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Carrot and Ginger Soup
Tablespoon olive oil
inch piece of ginger
Tablespoon curry powder (I forgot to add it to the ingredient shot, sorry)
(15-ounce) can light coconut milk
cups vegetable stock
salt and pepper
In a medium saucepan, cook the onion until it begins to soften and turn translucent, about 7 minutes. Add the ginger and curry powder. Cook for another minute.
Add the carrots and cook for a few minutes until they begin to soften a bit.
Add the coconut milk and vegetable stock. Season with salt and pepper.
Simmer the carrots in the broth for 20 to 25 minutes, or until they are soft.
Put the carrot mixture into a blender or use an immersion blender. Puree until very smooth. Pour into a bowl. I like to add a few cilantro leaves for freshness.