Carrot Ginger Soup

Carrot Ginger Soup

Olive oil (maybe 4 Tbls, when the pan got dry i added more)

1 medium onion, diced

6 large pealed carrots, chopped

2 garlic cloves diced

Fresh ginger about 1/2 Tbls chopped

2 cups chicken broth (vegetable broth for vegetarians)

1/4 tsp cumin

pinch of red pepper flakes

1 can coconut milk, unsweetened 13.5 oz can

1 Tbls honey raw best quality

In a large frying pan add olive oil, chopped onion and carrots.  Sauté until onions and carrots are getting tender.

Add chopped garlic and ginger, saute briefly, don't burn the garlic.

Add cumin and red pepper flakes.

Add chicken broth and simmer until carrots are tender.

When the carrots are tender, add half the milk. 

When it has cooled some, add to a blender and add honey at the end.  

Strain the blended carrots back to the frying pan. Add the rest of the coconut milk.

Heat and serve. Yum

You can put them in individual containers and freeze.

PRINTABLE RECIPE

This is the coconut milk I had in my pantry so I used this. It is really good.  First time I tried coconut milk.  I don't know what other brands taste like.