Carrot Ginger Soup

I’ve been craving the delicious Carrot-Ginger soup from Figo, an Italian pasta restaurant, so I decided to recreate my own take on it. I’m quite pleased with the results, and hope you are too. If you’re looking for a salad to go with it, try the Kale Chicken Caesar.

Carrot Ginger Soup

Serves 3-4

Ingredients

• 1 medium onion, chopped
• 2 tsp minced garlic
• 2 tbsp butter
• 2 tbsp olive oil
• 1.5 lbs carrots, chopped
• 2 tbsp minced or grated ginger, plus more to taste
• 3 c. vegetable or chicken stock
• 1/4 c. coconut milk
• salt, to taste

Instructions

1. Saute onion and garlic in butter and oil over medium high heat in a soup pot until beginning to soften.
2. Add carrots and salt and saute until beginning to soften.
3. Add stock and 2 tbsp ginger, and bring to a boil. Boil 15 minutes, or until carrots mash easily on a spoon.
4. Puree with an immersion blender or transfer to a blender. Puree until smooth.
5. Transfer back into the pot, and swirl in the coconut milk. Add more ginger to taste.