Carrot Ginger Soup
When I was a kid, Mom's homemade soups were their own form of nurture flying from her fingertips. I love soups! But because Mountain Man exceeded his soup threshold as a teen, I limit its welcome at our table to once a week. This nourishing soup packed with beta carotene comes together in less than 30 minutes.
1 Tbsp butter
1 large white onion, chopped
3 cups vegetable broth or chicken broth
1 lb peeled baby carrots or 1 lb large unpeeled carrots scrubbed
1 tablespoon grated fresh ginger
1/2 can coconut milk or coconut cream
kosher salt and white pepper to taste
2 tablespoons fresh micro-greens or chives, for garnish
In a large pot melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Add coconut milk/cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
Ladle into bowls and garnish with a little more coco cream and fresh chives if desired. Makes 5 cups.