From Suzanne Goebel
2 Tbsp. oil, coconut or olive
2 onions, peeled and chopped
6 cups of vegetable broth
2 lbs of carrots, peeled and sliced
2 Tbsp. grated fresh ginger ( I use store bought ginger paste to make it a little easier)
1 can of coconut milk
salt and pepper
sriracha to taste
In a large pot, over medium high heat, add oil and onions, stir until onions are limp.
Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and cool for 5 minutes. Use an immersion blender to puree until the soup is smooth.
Return to medium heat. Stir in coconut milk and salt, pepper, and sriracha to taste.Posted: Sunday Mar 26,2017 11:25 AM In Soup Recipes