CARROT GINGER SOUP

Carrot Ginger Soup image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 11

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2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
One 2-inch piece ginger, minced (or squeezed through a garlic press)
1/2 teaspoon cumin
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pound carrots, peeled and sliced
4 cups vegetable stock
1 cup coconut milk
Yogurt, for garnish, optional
Chopped fresh parsley, for garnish, optional

Steps:

Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.
Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.