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CARROT COCONUT SOUP WITH FRESH GINGER

Cheryl Wixson
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Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion chopped about 1 cup
  • 4 large carrots peeled & chopped, about 4 cups
  • 1 – 3 inch piece ginger peeled & thinly sliced
  • 2 cups vegetable stock or water
  • 1 14 ounce can coconut milk *
  • Sea salt and fresh pepper
  • Greek yogurt for serving
  • Chopped fresh chives for serving

Instructions
 

  • In a heavy soup pot, heat the oil and sauté the onions until soft. Add the carrots, sliced ginger and stock. Bring to a simmer and cook until tender.
  • Stir in the coconut milk. In the bowl of your blender or food processor, puree in small batches until smooth. Return to the pot and season to taste with sea salt and fresh pepper.
  • To serve, ladle into soup plates. Top each bowl with a dollop of Greek yogurt and sprinkle with chopped, fresh chives.

Notes

Makes about six, 1-¼ cup servings.
Nutritional analysis per serving: 229 calories, 3 grams protein, 16 grams carbohydrates, 18 grams fat, 220 mg. sodium, 5 grams fiber.