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.

Ingredients:

1 Tbsp butter

1 large white onionchopped

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 chivesfor garnish

Instructions:

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.

Read more at Reboot Recipes from Tumtree.life www.tumtree.life/blog

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