CURRIED CARROT GINGER SOUP

Ingredients:

2 shallots thinly sliced

1 lb of carrots, peeled and finely shredded (you can definitely use a food processor)

1 heaping tbsp of fresh ginger (peeled and grated)

2 tsps of good quality curry powder (home made recipe below)

? tsp turmeric

? tsp red chili powder (to taste)

? tsp ground cumin

2 cups good quality stock (chicken or vegetable, you can also use water)

1 can of good quality coconut milk (you can use light coconut milk)

juice of ? lime

salt to taste

2 tbsp oil (vegetable or canola)

freshly chopped cilantro leaves for garnish

METHOD:

In a large soup pot on medium high heat, add the oil and when hot add the shallots. Sauté until just slightly browned and add the grated ginger. Sauté for 3-4 minutes and add the spices (salt, turmeric, curry powder, red chili powder and ground cumin). Stir and cook for 5 minutes, add the shredded carrots. Then add the stock (or water), lime juice and the coconut milk. Make sure there is enough liquid to cover, adding more stock (or water) if needed. Bring the mixture to a good boil, cover and reduce the heat. Let simmer for 15-20 minutes until the carrots are tender.

Let the soup cool a bit and then puree until the desired texture and consistency is reached. A hand held immersion blender works best, but you can also use a regular blender or food processor. Taste and adjust the seasonings as needed. Garnish with freshly hot cilantro leaves and serve hot.