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Carrot Ginger Soup with Coconut Milk

Every year, I am faced with the challenge of coming up with recipes that will fit the needs of those with many different kids of dietary restrictions. Two common sensitivities are dairy and gluten, but of course it could stray into territories of soy, corn, nuts…you name it. This year, I have really been loving cooking with coconut milk – it is thick and creamy and a good source of fat when cooking without meat, dairy or nuts! Plus, it is absolutely delicious – this recipe is one of my new favorites!

Serves 4-5


2 pounds carrots, washed and chopped
1 large onion, chopped
2-3 cloves garlic, chopped
1 inch fresh ginger root, grated (about 2 Tbs. measured after grating)
3 cups water or stock
12 oz. coconut milk
bit of olive oil
1 tsp. powdered cinnamon
1/4 tsp. powdered cardamom
bay leaf
salt and pepper

To prepare, saute onions in a bit of olive oil until translucent. Once the onions are translucent, add garlic, spices and 1 tsp. salt and cook for 2-3 minutes. Add carrots and cook for another 2-3 minutes. Add water or stock and coconut milk and simmer gently until the carrots are very tender. When the carrots are cooked, turn off the heat and puree the soup with an emersion blender or in a food processor (you may want to let it cool for a few minutes first).  Taste for salt and adjust seasonings accordingly.

Serve hot, garnish with fresh chives and a twist of freshly ground black pepper!

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