Carrot Ginger Soup

A girl returned home from Paris, finding herself in a huge snowstorm and with empty refrigerator.

After shoveling the snow, a girl came up with this soup using the few fresh and nutritious ingredients, in hope to warm up with something sweet n' spicy.  This soup is colorful, fragrant, and extremely comforting for a snowy Friday night.

ingredients

1 tablespoon of coconut oil 

1 onion, chopped

1 tablespoon of fresh ginger, minced

2 cups Earthbound Farm organic carrots, peeled and chopped

1 1/2 tablespoons of curry powder 

2 cups of vegetable broth 

1 14-ounce can of Trader Joe's Light Coconut Milk

Sea salt

Fresh ground pepper

Melt the coconut oil in a large pot. Add onion and ginger and cook for about 5 minutes until soft.

Stir in carrots, curry powder, and vegetable stock, bring to a boil.  Lower the heat, cover and simmer for 25 minutes or until carrots are soft. Pour the soup into a food processor or blender and process until it is smooth. Remember to let the soup cool slightly before you puree.  Return soup to pot, stir in coconut milk and season with salt and pepper to taste. Reheat slowly and serve. Garnish with cliantro, 

Eat. Cook & Enjoy!