CARROT AND GINGER SOUP
2 pounds carrots, peeled and cut in rounds 3 large potatoes, peeled and sliced 1 big
yellow onion, chopped
1 2-inch piece fresh gingerroot, peeled and chopped 4 cloves garlic
1 quart organic vegetable stock
1 (13.5-ounce) can organic coconut milk Salt and pepper to taste
Cilantro for garnish
Place the carrots, potatoes, onion, ginger, and garlic in a large stockpot and cover
with the vegetable stock. Bring to a boil and keep simmering on low heat until the
vegetables and potatoes have softened. Add the coconut milk and bring to a boil
again. Take the pot off the stove and use a hand blender or process in a blender a
little at a time to mix well. Add salt and pepper to taste and garnish with cilantro.