The Gourmet Girls Came By The Studio to Show Us How To Make This Simple Yet Tasty Dish
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 tablespoons finely chopped ginger
• 3 cloves garlic, minced
• 1 lb. organic carrots, peeled and chopped into 1-inch pieces
• 4 cups organic low sodium vegetable broth
• 1/2 teaspoon sea salt
• 1-2 teaspoons yellow curry powder (optional)
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup full fat organic coconut milk
Heat olive oil in a large saucepan over a medium/high heat. Add in the onions and ginger, sauté for 4-5
minutes until the onions are beginning to get translucent and both the onions and ginger are fragrant.
Add the garlic and sauté for another minute. Then pour in the broth, add in the carrots, salt, curry
powder and red pepper flakes.
Bring to a boil, then turn the heat down and cover the pan and allow to simmer for 25-30 minutes until
the carrots are nicely tender. Remove the pan from the heat (or just turn off) and allow the soup to cool,
uncovered, for about 15-20 minutes.
Purée with an immersion blender or in batches using a regular blender or food processor*, until
smooth. Return the puree to pot over a low heat. Pour in the coconut milk, stirring well to combine.
Once combined, remove it from the heat and serve hot, or store it in the refrigerator and serve chilled,
Top each bowl with some thinly sliced green onions.
For more info: http://www.gourmetgirlsglutenfree.com/