Name: Carrot Ginger Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced (about 1 cup); One 2-inch piece ginger, minced (or squeezed through a garlic press); 1/2 teaspoon cumin; Salt and freshly ground black pepper; 2 cloves garlic, minced; 1 pound carrots, peeled and sliced; 4 cups vegetable stock; 1 cup coconut milk; Yogurt, for garnish, optional; Chopped fresh parsley, for garnish, optional

Directions

Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.
Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Carrot Ginger Soup

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