Ingredients
- 3 cups vegetable broth (good with chicken broth, too!)
- 1 tablespoon olive oil
- 1/2 chopped white onion
- 2 garlic cloves, smashed and minced
- 1 teaspoon fresh minced ginger
- 1 medium red potato (peeled and chopped)
- 3 carrots (peeled and chopped)
- 1/2 chopped red bell pepper
- 1/2 cup coconut milk
- 1/8 teaspoon white pepper
- Optional - I like to add a small knob of fresh turmeric (a 1 inch piece, sliced)at the same time as the carrots. It gives it a nice layer of taste and a more beautiful color. Plus it is SO good for you!
How to Make
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Step 1: Heat oil in a large, heavy-bottomed saucepan. Add onion and garlic, and sauté 3 to 5 minutes, or until onion is translucent.
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Step 2: Add ginger, potato, carrot and bell pepper. Cover, reduce heat, and cook 5 minutes, stirring occasionally.
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Step 3: Add coconut milk and stir to combine. Cover and cook 2 more minutes.
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Step 4: Add the broth and season with pepper. Cover and cook until all vegetables are tender.
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Step 5: In a blender or food processor, puree the soup in small batches until smooth. For each batch, add a little bit of sea salt, to taste. You may also want to add a bit more coconut milk, depending on your taste.
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Step 6: To serve, ladle into warm soup bowls and garnish with a bit of minced parsley or cilantro. It's also nice to drizzle a bit of plain yogurt or sour cream over the top.
We hope you enjoy this recipe!
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