Carrot Ginger Soup
Ingredients
- 1 Tbsp olive oil
- 1 medium sweet onion chopped (about 1 cup)
- 3 cloves garlic smashed
- 1 lb carrots roughly chopped (about 5-6 large)
- 1 small potato peeled, diced
- 2 Tbsp grated fresh ginger
- 1 qt low-sodium chicken or vegetable stock
- 1 tsp salt
- 1 cup light coconut milk
- 2 tsp lemon juice
- Cayenne, cilantro, and pepitas to garnish
Instructions
- Heat oil in a large pot over medium-high heat, and saute onion, garlic, and ginger for about 5 minutes.
- Add carrots, potato, stock, and salt and bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes or until carrots are tender.
- Puree soup with immersion blender, or in batches in a blender. Stir in light coconut milk and lemon juice. Season with salt and pepper, to taste.
- Ladle into bowls and garnish with dash of cayenne, cilantro, and pepitas.
Notes
Adapted from Dr. Andrew Weil & Gena Knox
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