Thai Carrot Ginger Soup

| Yield: 6 servings | Time: 50 minutes |

Ingredients

2 tablespoons olive oil

2 shallots, chopped

2 pounds of carrots, peeled and chopped

4 cloves of garlic, minced

1 tablespoon fresh ginger, peeled and grated

1 1/2 teaspoons ground cumin

1 teaspoon coriander powder

1 teaspoon turmeric

1/8 teaspoon cayenne pepper, or less

1 16-ounce can coconut milk (full fat recommended for creamy texture)

3 cups low-sodium vegetable broth

1 lime, juiced

Salt and pepper, to taste

Preparation

Cook's Note: Top with something crunchy - crispy spiced kale bits are a delicious addition, but chopped herbs or nuts would taste great too.

Heat the oil over medium heat in a stock pot or Dutch oven.

Add the shallots and sauté until beginning to brown, about 5 minutes.

Add the chopped carrots and continue to sauté until carrots are softened, about another 10 minutes.

Add the ginger, garlic, coriander, cumin, turmeric, and cayenne and sauté until fragrant, 1 to 2 minutes.

Add the coconut milk and vegetable broth and bring to a boil.

Lower the heat and simmer until the carrots are completely cooked.

Use an immersion blender to smooth the soup. If you don't have an immersion blender, you can do the same in a regular blender. Just take care not to overfill.

Add the lime juice and salt and pepper. Test the soup for flavor. For a thinner consistency, you can add more vegetable broth and continue blending as desired.