Carrot-Ginger Soup

Submitted by Sonja Susut.

Carrot-Ginger Soup

1 tbsp butter
1 tbsp  olive oil
2 cups chopped onions
1 ½ pounds carrots (6-7 cups chopped)
3 tbsp fresh chopped or grated ginger root (don’t skimp)
3 cups chicken or vegetable broth (oxo cubes work well)
¼ tsp each of salt and pepper
½ can low-fat coconut milk
(double recipe uses 1 can of coconut milk)

  1. Saute the onions for 5 minutes.

  2. Add carrots and ginger root.  Cook a couple minutes.

  3. Add the broth and salt and pepper.

  4. Bring to a boil; lower heat and simmer 30-45 minutes.

  5. Puree the soup in a blender.  The soup will now be thick.

  6. Add the coconut milk.

  7. Garnish with chives, green onion, sesame seeds. Sprinkle with feta or parmesan cheese.

This freezes well.

Author’s tip: If you want to try excellent-tasting huge carrots, check out Kuroda, available at T&T seeds in Winnipeg.