Gavin's Carrot & Ginger Soup

Carrot & Ginger soup garnished with fresh cilantro. 

This recipe is from my sister, and is named after her grandson who loves soup! It is so easy to make. It's fragrant with Thai influences using fresh lime juice. Adjust the garlic and ginger and spices to your liking.
I didn't have any curry so I substituted Garam Masala and it was excellent too. This spice has cardamom, cinnamon, cloves, cumin, black pepper and coriander.

Serves 6-8 (makes 2 quarts)

Ingredients:

4 TBS (25ml)butter or coconut oil
4 cooking onions, diced (or less)
4 cloves of fresh garlic, minced
2 TBS (15 ml) fresh minced ginger root (peeled)
4 tsp (10 ml) curry powder (or 1 tsp Garam Masala)
1 2-lb bag of carrots, peeled and chopped (or 12 large carrots)
4 cups of chicken or vegetable broth/stock
1 can of unsweetened coconut milk
Juice of one lime
salt & pepper to taste
Fresh cilantro for garnish
1/4 cup (50 ml) flaked coconut toasted, (optional)

Directions:

In a Dutch oven or large saucepan, melt the butter or heat the oil over medium heat.

Cook the onions, garlic and ginger until the onions are soft.  Add the carrots and broth/stock and bring to a simmer.  Cook 20-40 minutes until carrots are tender.

Cool slightly.  Using an immersion blender, or a Vitamix, puree until very smooth.
Return to the saucepan and add the coconut milk.  Or you can add it to the Vitamix.   (Use less if you prefer a thicker soup).  Reheat gently.  Add the lime juice just before serving.
Season with salt & pepper.
Garnish with coriander.

To toast the coconut, place in a small non-stick skillet over medium high heat.  Stir constantly until the coconut is a golden color.  (This can be done ahead).

For a Thai 'curried' version, add 1 tsp (5ml) of Thai curry paste in place of the curry powder.

This recipe can be doubled and frozen.