Ingredients

The following ingredients have 4 Servings
  • 2 pounds carrots, chopped
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoons turmeric
  • 2 tablespoons fresh ginger, minced
  • 3 cups vegetable stock
  • 1 can light coconut milk
  • 2 tablespoons maple syrup
  • salt and pepper, to taste

Instruction

  • Heat a large caste-iron pot over medium heat. Add in olive oil and carrots, sautéing for 10 minutes, or until the carrots are fork-tender.
  • Add in the onion and salt, and sauté an additional 5-7 minutes, until the onions are translucent. Stir in the turmeric and ginger and cook for 1 minute.
  • Add in the vegetable stock, coconut milk, and maple syrup. Boil, then turn heat to a simmer. Cook for 30 minutes to an hour (the longer you cook, the deeper the flavor will be).
  • Use an immersion blender to blend the soup. For a finer soup, strain the blended soup through a sieve or fine mesh strainer. Cook for an additional 30 minutes.
  • To serve, season to taste with salt and pepper, then ladle into bowls and top with cilantro, chopped peanuts, coconut cream, and red pepper flakes.