Carrot Ginger & Coconut Soup

I hosted my first Friendsgiving this year and took great care to plan a diverse menu in case my guests had any dietary restrictions: vegetarians, vegans, pescatarians, gluten free, dairy free, paleo, keto, anti-inflammatory, etc. Every time I host a party, I make a raw veggie platter since pretty much anybody can eat it but in reality nobody does. Understandable when there’s fried egg rolls and baked brie on the table. I made one for Friendsgiving and once again, I was left with a barely touched crudite platter but this time I was also determined to repurpose all of those beautiful veggies . I started with the carrots and decided to make a carrot ginger soup inspired by one that I enjoyed a few years ago during my stay at the Enchantment Resort in Sedona. It’s a super easy recipe that will leave you feeling nourished and might I even say — glowing. Feel free to substitute the chicken stock for veggie stock to make the recipe completely vegetarian or vegan. You can also leave out the coconut milk but it definitely adds a nice richness.

Yet another barely touched vegetable crudites platter

Carrot Ginger & Coconut Soup (5 servings)

Ingredients

• 1 tbsp neutral oil or butter

• 1 medium sized yellow onion chopped

• 1 clove garlic minced

• 3 tbsp chopped fresh ginger

• 1 lb carrots peeled and chopped (baby carrots are also fine)

• 32 oz chicken or vegetable stock

• 1 14 oz can full fat coconut milk

• 1/2 tsp salt + more to taste

Instructions

1. Sautee onions and garlic in oil or butter over medium heat until soft and translucent. Don’t burn the onions and garlic, if you do — start over.

2. Add carrots and stock, bring to a boil.

3. Reduce heat to simmer. Cover pan and cook until carrots are nice and soft, about 15-20 minutes.

4. With an immersion blender or a regular blender, blend soup until smooth.

5. Stir in coconut milk, add salt and pepper to taste.

6. Serve!