Carrot Ginger Soup

Ingredients

• 1 yellow onion
• 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)
• 1 ½ tablespoons peeled and minced ginger root (about 1-inch nub)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ¼ teaspoon garlic powder
• 1 pinch cinnamon
• ½ teaspoon kosher salt
• ½ cup full fat coconut milk

Instructions

1. Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.
2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
3. Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk and topped with fresh cilantro