 I opened the refrigerator looking for something warm to cook for lunch. I saw a package of carrots and created this carrot ginger soup with coconut milk.
It takes about 30 minutes to prepare and serves 4 people. Ingredients: -2-3 TBS coconut oil -1/2 medium onion -3/4 lb baby carrots -1 TBS minced ginger -1/2 tsp salt -1 TBS tumeric -1 TBS cumin -1 TBS coriander -1/2 tsp cinnamon -pinch of cayenne powder -2-3 c chicken or veggie broth -1 c coconut milk -juice of 1/2 lime Steps: 1) Prep -chop onion and carrots into bite-sized pieces; the soup will be pureed so exact size isn't important 2) Saute veggies and spices -heat coconut oil over medium heat in soup pot -add onion and saute for a few minutes -add carrots and spices -mix everything and allow to cook for 5-10 minutes 3) Add broth and cook -add broth to pot so that the veggies are fully covered -bring to a boil -lower heat and simmer for 20 minutes -puree the soup -add coconut milk and lime juice -adjust seasonings
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