Wednesday, January 19, 2011

Carrot-Ginger Soup

This one is nice and easy.

1 onion (chopped)
3-4 cloves of garlic (sliced)
2 inches of ginger (grated)
4 large carrots (sliced or chopped)
3 cups of veggie stock or water
1 cup of coconut milk
1 lemon (juice)
1 orange (juice)
1 tsp cumin

Sautee the onion, garlic, ginger and cumin until onions are translucent.
Add carrots and sautee for about 10 minutes.
Add water/veggie stock and the juice of the orange and lemon, bring all the ingredients to a boil. Lower heat to medium-high and cook until carrots are tender. (It took about 20-25 minutes)

Add cup of coconut milk and salt to taste.
Then using either a hand blender or blender puree.

Serve with chopped cilantro and Siracha hot sauce.


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