Gingered Carrot Soup

MEAL TYPE: Soup

MAKES 8 SERVINGS

This soup is simple and light—perfect for lunchtime! Be sure to use full-fat coconut milk, not the light version, to get the full health benefits. Thanks to Functional Nutritionist Andrea Nakayama, from Replenish PDX, who contributed this recipe to barre3.

INGREDIENTS

2 Tbs. coconut oil

2 medium leeks, white and light green parts only, thinly sliced

2 Tbs. ginger root, minced

4 Tbs. dry sherry or white wine

3 lbs carrots

4 cups vegetable broth

1 tsp. ground ginger

Sea salt, to taste

1 can full-fat coconut milk (we recommend the brand Native Forest if available)

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INSTRUCTIONS

Heat oil in a large soup pot over medium heat. Add the leek and ginger root and cook, stirring occasionally, until the vegetables start to brown, about 5 minutes. Add the sherry and carrots, and stir to cook for about 1 minute.
Add the broth, ground ginger, and salt to taste, and bring to a boil. Reduce heat to a moderate simmer, cover, and cook until the carrots are tender, about 30 minutes.
Purée soup in batches, and bring back to pot. Add coconut milk, and stir.
Return soup to the pot, and reheat briefly. Do not let soup boil. Add additional coconut milk if desired. Garnish with cilantro, and serve.

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