Carrot and Cilantro Soup

An extremely filling and spicy soup. Perfect for blustery winter days. This is fairly quick compared to other soups that need to simmer for hours.

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 onion, minced
• 1/4 cup cilantro, finely chopped
• 1 inch ginger, grated
• 1/2 tsp cayenne
• 5 carrots
• 2 potatoes
• 1 can chicken or vegetable broth
• coconut milk

Add oil garlic, onion and cilantro to a fry pan and lightly saute until onions are clear. Sprinkle with cayenne (this can be adjusted to taste).

Chop potato and carrot into small uniform cubes. Add to the fry pan with a small amount of water to deglaze and prevent sticking. Simmer approx 40 minutes or until carrots and potatoes are cooked and soft. Add water if needed. Transfer entire contents of fry pan to a blender and pulse until smooth. Return to a sauce pan for rehating. If you do not have a blender you can process through a food mill into the sauce pan.

Add can of broth plus 1.5 cans of water and bring up to high heat. Add coconut milk to taste (I used approx 1/3 of a can). Bring back up to heat but do not boil as coconut milk can curdle easily.

Enjoy with some crusty bread.

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