Carrot Coconut Soup
|Onion||1 Large, chopped|
|Fresh ginger||2 Tablespoon, sliced|
|Garlic||4 Clove (20 gm), chopped|
|Curry powder||1 Teaspoon|
|Vegetable broth||49 Tablespoon|
|Sliced carrots||2 Cup (32 tbs), about 1/4 inch thick|
|Sweet potato||1 Cup (16 tbs), cut into about 1/2 inch cubes|
|Canned coconut milk||5 Ounce|
|White pepper||To Taste|
Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion in broth over medium heat for
about 5 minutes, stirring often.
Add garlic, ginger and continue to sauté for another minute.
Add curry powder and mix well with onions.
Add broth, carrots, and sweet potato and simmer on medium high heat until vegetables are
tender, about 15 minutes.
Add coconut milk.
Blend in batches making sure blender is not more than half full. When it's hot, and the
blender is too full, it can erupt and burn you. Add salt and pepper to taste.
Return to soup pot and reheat.