HEALTHIER CARROT GINGER SOUP

Yay for soup season!

HEALTIHER CARROT GINGER SOUP

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 55 minutes

Ingredients:
7 large carrots, peeled and cut into 2-inch pieces

2 tablespoons olive oil, divided

1 medium onion, diced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3-inch piece of fresh ginger, peeled and minced

4 cups vegateble broth

1/2 cup full-fat coconut milk

Chopped cilantro for garnish

Instructions:

Preheat oven to 400°F. Place carrots on a baking sheet lined with aluminum foil or parchment paper. Drizzle one tablespoon olive oil, salt and pepper; toss to coat. Bake carrots for 40 minutes, tossing halfway through. Remove from oven and let cool.

Meanwhile heat remaining tablespoon of oil in a large saucepan or Dutch oven over medium-low heat. Add onions and shallots, cook for about 8 minutes or until they begin to sweat. Add ginger and garlic; cook for a few more minutes until garlic starts to brown. Add vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 5 minutes.

When broth has cooled, add carrots. Use an immersion blender or regular blender to puree soup.

Return soup to a simmer, reduce heat to low and stir in coconut milk. Add more salt and pepper to taste. Garnish with chopped cilantro and coconut milk if desired.