5 servings (1 1/2 cups each)
Ingredients:
1 pound carrots, peeled and chopped
1/2 cup uncooked onion, chopped
3 tbsp ginger root, minced
1 tsp minced garlic
4 cups vegetable broth
15 oz can light coconut milk
Directions:
Heat a lightly sprayed large soup pot on medium high heat. Add the onion, garlic and ginger. Cook until the onion is translucent, about 5 minutes.
Add the carrots and vegetable broth, bring to a boil.
Reduce heat and simmer. Cook until carrots are nice and soft, about 25 minutes. Slowly stir in the coconut milk.
With an immersion blender, blend soup until smooth. Add the salt. Serve hot.
Suggested Serving: Serve with a dollop of yogurt and some chopped cashews.
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