Carrot Coconut Soup

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Cooking time: About 30 minutes
Prep time: About 30 minutes

Makes: 5 - 6 Servings

    

Ingredients

• 2 lb.           carrots (about 12)
• 3 T.           olive oil
• 1/2 t.          salt
• 1/2 t.          ground pepper
• 10 oz.        diced yellow onions
• 4 t.             minced garlic
• 3 t.             minced ginger
• 3 T.            vegetarian soup broth powder
• 3 cups        water
• 14 oz.         can of coconut milk
• 1                lime, juiced
• 1/2 t.          salt
• 1/2 t.          ground pepper
• 2 T.            chopped mint leaves (or scallions)

    

Directions

1. Wash carrots and cut into 1-inch pieces. I don't peel them.
2. Toss with 2 T. olive oil, salt and pepper.
3. Spread carrots in 9x13-inch baking pan and bake 30 minutes at 425 deg.F.
4. In a 2-gallon soup pot, boil water and broth powder.
5. Heat 1 T. olive oil in skillet over medium heat and saute onions, garlic and ginger for 5 minutes.
6. Add onions and carrots to soup pot and puree with an immersion blender.
7. Add coconut milk and lime juice.
8. Serve in bowls, topped with chopped mint

 

If you prefer, use broth rather than water and powder.

 

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