Creamy Carrot Ginger Soup

Ingredients:

4 cups chopped carrots

1 medium onion (peeled and diced)

1 tbsp. cooking oil/olive oil

2 garlic cloves (peeled and minced)

1 tbsp. fresh grated ginger

Salt and pepper, to taste

2-3 cups vegetable or chicken stock (enough to almost cover the vegetable during cooking)

1/2 cup coconut milk

Yogurt, for garnish

Chopped parsley, for garnish (I did not use)

Methods:

1. In a large pot over medium heat, add oil.
2. Add carrot, onions and garlic into the pot and let them cook just until the onions start to become a little soft.
3. Add in grated ginger and stir to mix.
4. Once the mixture starts to become fragrant (you will smell the ginger as it heats up), add two pinches of salt and pepper, and pour in enough stock to almost cover the vegetables.
5. Let this cook over medium-low heat until the carrot is soft.
6. Remove it from the heat and puree while it's hot.  This will help give you a nice smooth texture.  Using an immersion blender is the easiest method, as you can leave the soup in the pot.  If you are using a regular blender, you will probably have to puree in batches.
7. Once the soup is pureed and there is no more chunk seen, add the coconut milk. 
8. Using an immersion blender, blend the coconut milk into the soup.  At this stage the texture will become very velvety.  Taste for correct seasonings, adding more salt and pepper if needed.
9. Ladle the soup into bowls and serve with a dollop of yogurt.
10. I serve this soup with my day-old Challah Bread.  Click here for the recipe.

Notes:

1. This soup freezes beautifully and keeps in the freezer for many months.  
2. It keeps in the fridge for up to 3 days.

I adapted this recipe from 'busybakerblog' by Chrissie.  I make only half portion of the recipe.