Recipe Instructions:
Ingredients
2 Tbsp. grapeseed oil (or extra-virgin olive oil)
320 grams diced yellow onion
2 tsp. minced garlic (2 cloves)
1 tsp. sea salt (plus more to taste)
0.66 kilograms carrots (peeled and cubed)
2 Tbsp. minced fresh ginger
1.18 liters vegetable broth
118 ml full-fat canned coconut milk (plus more to serve)
Directions
In a large saucepan over medium-high heat, warm the oil and sauté the onions, garlic and 1/4 teaspoon of the salt for about 5 minutes until the onion is soft and translucent.
Add the carrot and ginger, and sauté for about 1 minute until evenly coated and aromatic.
Add the vegetable broth and the remaining 3/4 teaspoon salt, increase the heat to high, and bring to a boil. Reduce the heat to medium, and simmer, mostly covered, for about 20 minutes, until the carrots are just tender.
Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly.
Pour the soup into your KitchenAid® blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy.
Return the soup to the saucepan, season to taste, and warm it over medium-low heat.
To serve, ladle the soup into bowls, add a teaspoon of coconut milk and swirl it with a butter knife.
