Carrot Ginger Soup

Description

This Bastyr Dining Commons favorite adds colorful nutrition to your day, sweetened by the combination of carrots and coconut milk, then spiced up with the ginger and garlic.

Ingredients

1 medium

onion, cut into 1-inch pieces (2 cups)

2 tbsp

olive oil

1 tsp

salt

4 each

celery stalks, cut into 1-inch pieces (2 cups)

6 each

carrots, cut into 1-inch pieces (4 cups)

2 small

sweet potatoes, cut into 1-inch pieces (2 cups)

1 cup

tomatoes, cut into 1-inch pieces

1⁄4 cup

ginger, minced

1⁄4 cup

garlic, minced

1⁄2 each

jalapeno (to taste)

3 cup

chicken or vegetable stock

1 can

coconut milk (14-oz)

to taste

agave syrup

to taste

lime juice

to taste

salt

5 sprig

cilantro for garnish (finely chopped)

Instructions

Saute onion in olive oil in a stock pot until translucent, about 5 minutes. Stir in 1 teaspoon salt. Add celery, carrots, sweet potatoes, tomatoes, ginger, garlic, jalapeno, stock and coconut milk, and bring to a boil. Reduce heat and simmer, covered, until vegetables are very soft (about 1 hour). Puree soup in a blender and put through a food mill or wire strainer. Add agave, lime juice, pepper and salt. Reheat and garnish each bowl with cilantro to serve.

Tags:

Soup