Saturday, January 29, 2011

Ginger Carrot Soup

2 teaspoons coconut oil
1 medium onion, chopped
3 tablespoons finely chopped fresh ginger root
3 cups carrots, chopped
1 medium potato, peeled and chopped
8 cups vegetable stock
Salt to taste
Dash of dry sherry
Dash of nutmeg
Chopped fresh parsley or cilantro (optional)
 Heat the oil in a large pot, add the onion and ginger, and sauté, stirring, just until the onion is translucent. (3-5 minutes)

Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.

Purée the soup in batches in a blender or food processor.

Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.

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