Coconut Ginger Spiced Carrot Soup
Credit: Marybert McKinney-Smith
Ingredients
5 medium-sized carrots, peeled/sliced in rounds
1 leek, chopped (white part of the leek only)
1 medium potato, diced
1 large onion
3 cloves of garlic, chopped
2 tablespoons of ginger root, finely minced
1 can of coconut milk
4 cups of vegetable stock or water
2 tablespoons of coconut oilÂ
1 teaspoon of sweet paprika
1 teaspoon of turmeric
Salt and pepper, to taste
Instructions
Heat the coconut oil in a medium-sized pot. Add onions, and sauté about 2 minutes.
Add leeks and garlic and sauté in pot for about 4-5 minutes until softened but not browned.
Add carrots and then stir the vegetable mixture until carrots begin to caramelize a bit, for about six more minutes.
Add potato, ginger, stock, and coconut milk; allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).
Cover and simmer on low until potatoes are tender, about 20-25 minutes.
Special Notes:
Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.
Garnish soup with roasted pepitas (pumpkin seeds).
Compassionate Fun Fact!
Billie Loves Carrots!
It’s the perfect weather for this delicious soup!