Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon salted butter
  • ½ cup chopped onions
  • ½ pound carrots (, peeled and chopped (about 1 ¼ cup chopped))
  • ½ teaspoon minced ginger
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon chili powder
  • 1 cup low sodium chicken broth (, (use vegetable broth if you would like this recipe to be vegan))
  • ½ cup unsweetened coconut milk
  • cilantro leaves (, chopped & optional for garnish)

Instruction

  • Melt the butter in a 2-quart saucepan on medium-high heat. Add the chopped onions, carrots, spices and a pinch of salt.  Stir and cook until vegetables are softened, about 10 minutes.
  • Add the chicken broth, there should be enough to cover the vegetables. Add a little more broth, if necessary.  Bring to a boil, then reduce the heat to simmer and continue cooking until the carrots are cooked through, about 10 minutes.
  • Using an immersion blender puree the soup in the pot.  Or, puree soup in a regular blender, then return soup to the pot. 
  • Stir in coconut milk and add salt and pepper to taste.
  • Garnish with chopped cilantro, if desired