Cream of carrot and ginger soup



    A beautiful, heart-warming soup to brighten up your day!

Ingredients (serves 6-8)

- 1 onion, minced
- 7 medium carrots, diced or thinly sliced
- 2 potatoes, diced
- 1 piece (2-3 cm) ginger, grated or finely minced
- 1 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1 Tablespoon curry powder (more or less, according to taste)
- 1 pinch cayenne pepper
- sea salt
- 1-2 cups coconut milk (according to how creamy you like your soup)
- coconut oil/extra virgin olive oil

    In a large pot heat the oil and sauté the onions until translucent. Add the diced carrots, potatoes and grated ginger and sauté about 4 minutes more. Add enough water to cover the vegetables, add the spices and the salt and simmer until veggies have softened (about 20 minutes). Remove from heat and, using an immersion blender (or a blender of your choice), puré the soup. Return to heat and add as much coconut milk as you like (start with a cup, taste and then decide if you'd like more). Adjust seasonings to taste. Serve with garlic bread, crackers or croutons (recipe here). Bon appétit!






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