Carrot and Ginger Soup with Coconut Milk

(Jane Bruce)

Cook Time:

Prep Time:

Total Time:30 min

Servings: 6

Ingredients:

1/4 cup olive oil

1 ounce large vidalia onion, diced

2 tablespoon ginger, grated

Pinch of salt

6 cup chicken or vegetable stock

2 pound carrots, chopped

1 13 1/2-ounce coconut milk

Preparation:

Combine the first 4 ingredients in a pot and let simmer for 5 minutes until the onions begin to brown.

Add the stock, carrots, and coconut milk and bring to a boil. Reduce heat and let simmer for 20 minutes.

Blend fully with an immersion blender or transferring to a food processor in batches, and warming again as needed.