Vegan Carrot Coconut Soup
A fresh tasting, creamy soup that is light, yet satisfying. I served it with a grilled whole grain tortilla for dipping and a kale salad.
can of full-fat coconut milk
Salt and Pepper
Heat oil in a soup pot and add onion. Cook until beginning to brown slightly.
Add garlic, ginger, jalapeño, cumin, and coriander. Cook until fragrant.
Add carrots and vegetable bouillon and bring to a simmer.
Cook until carrots are easily pierced with a fork.
Blend in batches in blender until smooth. Don't overfill the blender with hot liquids. It can splatter and burn you.
Pour puréed soup back into pot and add coconut milk and salt and pepper to taste. Gently reheat but don't bring to a boil. The coconut milk can "break" or separate.
Serve with minced jalapeño and pepitas for garnish.
Adapted from a recipe posted by The Shack in Raglan, New Zealand.