This soup couldn’t be easier and is healthy and delicious. You can make it vegan by using vegetable stock instead of chicken stock. Dial up or down the level of ginger you want by adding just a hint or go a bit more aggressive with the double shot of fresh and powdered. Also, if you aren’t into curry, you really do not need this. I personally think it adds nice warmth to the dish. I like to serve this with beet chips.

Ingredients

• 1 yellow or white onion, chopped

• 2 cloves garlic, peeled and chopped

• 1 pound carrots (or 6 medium), peeled and roughly chopped

• 1 inch nob fresh ginger, peeled and minced

• 2 cups chicken or veg stock

• 1 cup coconut milk (if you don’t like coconut milk, just add another cup of stock instead)

• 1/2 teaspoon curry powder

• 1/2 teaspoon ginger powder

• salt and pepper to taste

Directions

Heat olive oil in a medium sized soup pot over medium heat. Add onions and garlic and saute until translucent and soft, about 5 minutes. Do not burn the garlic. Add the ginger, the carrots and the stock. add the coconut milk and the spices and simmer on low for 45 minutes or 1 hour. The carrots must be soft in order to proceed. Puree with an immersion blender or in a regular blender until smooth and silky. Adjust the seasons to your liking.

Serve hot with beet chips and optionally a little extra coconut milk.