Carrot Soup

Ingredients

• 2 tablespoons butter (or olive oil)
• 1 large yellow onion (chopped)
• 2 pounds carrots (peeled and sliced 1/8 inch thick, about 10 medium/large)
• 4 cups low sodium vegetable broth
• 2 tablespoons finely chopped peeled fresh ginger
• 1/2 cup full fat coconut milk (can substitute half and half or heavy cream)
• salt and pepper

Instructions

1. 1

   In a Dutch oven or large pot over medium-high heat, melt the butter (or heat olive oil). Add onion and cook, stirring frequently, until soft, about 5 minutes.

2. 2

   Add the carrots, broth and ginger. Bring to a boil, then reduce the heat to a low simmer, cover, and simmer until carrots are tender, about 20 minutes.

3. 3

   Puree soup until smooth, either using an immersion blender or by transferring soup to a blender and then returning it to the pot.

4. 4

   Stir in the coconut milk. Season with salt and pepper to taste.

5. 5

   Serve soup, with a drizzle of coconut milk, if desired.