Carrot Ginger Soup
A favorite among guests and staff that is sure to deliver the warmth and comfort during these colder months.
1 quart of vegetable broth
2 lbs. carrots, peeled and chopped
2 tsp ginger, peeled and finely minced
2 tsp curry powder
1 tsp ground cumin
1/2 tsp ground cinnamon
13.5-oz can coconut milk
1 1/2 cups water
1 cup cilantro, chopped (optional)
Bring the vegetable broth to a boil. Add carrots, ginger, and spices. Reduce to a simmer and cook until the carrots are tender, about 15 minutes. Strain carrots from broth and puree in a blender (no more than halfway full) with a 1/2 cup of broth. Return carrot puree and remaining broth to the pot; add coconut milk and water. Simmer for another 10 minutes. Top with optional cilantro before serving.