Carrot Ginger Soup

Carrot ginger soup


2 tablespoons
coconut oil (or olive oil)
onions (peeled and chopped)
1 1⁄2 pound
carrots (peeled and sliced)
1 tablespoon
grated fresh ginger
1 quart
vegetable stock or water
salt and pepper (to taste)


IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.  


In a large soup pot, melt coconut oil over medium heat. Saute the onion for five minutes, without browning. Add the carrots, ginger and a sprinkling of salt. Cover and cook for another 10 minutes. Stir occasionally and do not allow vegetables to brown. 

Add the stock or water and bring to a boil, reduce heat and simmer gently for about 15 minutes, until the carrots are tender.

Using an immersion blender, food processor, or traditional blender, puree the soup. Return the soup to the pan, reheat gently and season to taste with salt and pepper.  (Recipe♦242)