Carrot Soup

Ingredients

• 2 tablespoons olive oil (divided)
• 1 cup diced yellow onions (1/4" dice)
• 1 tablespoon minced ginger
• 1 teaspoon minced garlic
• 1 pound carrots (about 3 cups, peeled and cut into 1/4" rounds)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cups vegetable stock (or broth)
• 1 cup unsweetened coconut milk
• 1 tablespoon sliced chives (for garnish)

Instructions

1. 1

   Saute the Aromatics – Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon olive oil and onions. Saute until lightly browned, 2 to 3 minutes. Add the ginger and garlic and saute for 30 seconds.

2. 2

   Saute the Carrots – Add 1 tablespoon olive oil, carrots, salt, and pepper, and saute for 4 to 5 minutes, until lightly browned.

3. 3

   Simmer the Soup – Add the vegetable stock and bring it to a boil, then reduce to a simmer over low heat. Cover and cook until the carrots are tender, about 20 minutes. Turn off the heat.

4. 4

   Puree the Soup – Add the coconut milk. Use a hand immersion blender to puree the soup until smooth, or transfer to a blender and puree. Taste and adjust with more stock, coconut milk, salt, and pepper as desired.

5. 5

   To Serve – Serve garnished with a drizzle of coconut milk, pepper, and chives.