This velvety smooth and delicious carrot soup is perfect to warm you up. Carrots add natural sweetness while coconut milk gives a subtle richness and wonderful coconut flavor. This ...
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, ginger root and turmeric and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the carrots and cook for 5 minutes.
Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk.
Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth. Season to taste. Serve sprinkled with the coconut and green onions.
2 tablespoons olive oil
1 extra large onion, diced (about 1 1/2 cups)
1 tablespoon minced peeled ginger root
0.5 teaspoon ground turmeric
1.5 pounds carrot, peeled and cut into large pieces
4 cups Vegetable or Chicken Bone Broth
0.5 cup light coconut milk
0.25 cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)
2 green onion, thinly sliced (about 1/4 cup)
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