Carrot Ginger Soup
Yield: 5 servings
This soup is a variation on a recipe in my Nourishing Soups Cookbook. It comes immediately to your inbox when you order it.

Chef’s Notes: The key is to use only enough stock to go about an inch above the chopped carrots.

Use freshly opened spices. If you have had your spices longer than 4-5 months, smell them and be sure the scent is strong. If not, it’s time for new jars.

This will make all the difference in the world with the flavors in all of your recipes.

Kitchen Tools
Soup pot
Immersion blender or upright blender to puree soup

Ingredients

6 large carrots (or equivalent of smaller carrots) cut into 1” chunks, about 5 cups
1 quart + 1 Cup unsalted vegetable or chicken stock, *only use enough to cover 1 inch above carrots*
1 (13.5 ounce) can unsweetened coconut milk
1 small yellow onion, chopped
1/2 inch piece of fresh ginger root, washed and roughly chopped- use more if you love ginger (no need to peel)
3-4 thin slices of fresh turmeric OR 1 teaspoon ground turmeric
1  1/2 teaspoons ground cardamom
1  1/2 teaspoons ground coriander
¾ teaspoon salt, more to taste
½ lime, juiced

Garnish
½ Cup raw pumpkin seeds

Optional additions:
dash of cayenne pepper (optional if you want some heat)

Method

1. Combine:
   carrots, onions, ginger, spices and salt in your soup pot. Add stock to come 1 inch above the carrots. Stir to mix and simmer, covered until carrots are tender- about 15 minutes.

2. Add coconut milk, a squeeze of lime juice and the cayenne if using. Stir.

3. Puree:
   Off heat, and carefully purée with an immersion blender until smooth. Taste and adjust salt if desired.
   Ladle into bowls and top with pumpkin seeds.