Creamy Carrot Ginger Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion (chopped)
• 3-4 cloves garlic (minced)
• 2 teaspoons grated fresh ginger (see note)
• 1/2 teaspoon Italian seasoning
• 2 pounds carrots (peeled & roughly chopped)
• 4 cups chicken or vegetable broth
• 1 (13.5 oz) can coconut milk
• Salt & pepper (to taste)

Instructions

1. 1

   Add the oil and butter to a large soup pot/Dutch oven over medium heat. Sauté the onions until softened and lightly browned (about 5-7 minutes).

2. 2

   Stir in the garlic, ginger, and Italian seasoning, and cook for about a minute.

3. 3

   Add in the carrots and broth. Bring the soup to a boil over high heat. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly open, and cook until the carrots are soft (about 20-25 minutes).

4. 4

   Let the soup cool a bit, then transfer it to a blender (or use an immersion blender) and blend until smooth. Add the soup back to the pot and stir in the coconut milk. Season generously with salt & pepper.