Carrot Ginger Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 lb Carrots
  • 1/2 tsp Coriander, ground
  • 2 Garlic cloves (1/2 ounce
  • 2 tbsp Ginger, fresh
  • 1 Onion (about 9 ounces or 250 grams, large

• Canned Goods

  • 3 cups Chicken stock or vegetable stock

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/2 tsp Garam masala
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on leitesculinaria.com

Ingredients

• 2 tablespoons coconut oil
• 1 large onion (about 9 ounces or 250 grams), cut in half and thinly sliced
• Salt
• 2 garlic cloves (1/2 ounce), thinly sliced
• 2 tablespoons (26 grams) chopped fresh ginger
• 1 teaspoon (2 grams) ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 pound (454 grams) carrots, scrubbed and cut into 1-inch (2.5-centimeter) pieces (2 1/2 to 3 cups)
• 3 cups (710 milliliters) chicken stock or vegetable stock
• Freshly ground black pepper

Directions

• 1. Heat the coconut oil in a heavy-bottomed pot over medium heat until shimmering. Add the onion and a pinch of salt, cover the pot, and sauté over low heat until the onion is very soft and sweet, about 20 minutes.2. Add the garlic and ginger and cook, stirring, for 1 minute. Stir in the cumin, coriander, and garam masala and continue to cook, stirring, for another minute. 3. Toss in the carrots, stock, and another big pinch of salt. Bring the mixture to a gentle boil. Turn down the heat and simmer gently until the carrots are very tender, 20 to 30 minutes.4. Blend the soup in the pot with an immersion blender or, if using a blender, let the soup cool for at least 10 minutes and then carefully pour it into the blender and purée until smooth, working in batches if necessary. Season to taste with salt and pepper. Ladle the soup into bowls.