Ingredients
1 brown onion or 2 shallots4 cups chopped carrots (about 12 large carrots)
1 1/2 tablespoons peeled and minced ginger root
2 tablespoons olive oil
4 cups vegetable broth
1/4 teaspoon garlic powder
1 pinch cinnamon
½ teaspoon salt
1/2 cup full fat coconut milk
Instructions
Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes. Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk.
