Creamy Carrot-Ginger Soup
Ingredients
- 2 Tbsp olive oil
- 1 extra large onion, diced (about 1½ cups)
- 1 Tbsp minced peeled ginger root
- ½ tsp ground turmeric
- 1½ lb carrots, peeled and cut into large pieces
- 4 cups chicken bone broth
- ½ cup light coconut milk
- ¼ cup dried sweetened coconut, toasted
- 2 green onions, thinly sliced (about ¼ cup)
Instructions
- Heat the oil in a 6-quart saucepot over medium heat. Add the onion, ginger root and turmeric and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the carrots and cook for 5 minutes.
- Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk.
- Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth. Season to taste. Serve sprinkled with the coconut and green onions.
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