Carrot Ginger Coconut Soup


2 tbsp olive oil
1 onion, chopped
2-4 garlic cloves, minced
2-3 tsp ginger, grated
4-6 carrots, chopped
2 potatoes, cut into 1 inch pieces
1 tbsp lemon juice
1 14oz can coconut milk
4 c broth or water
salt and pepper, to taste
Optional spices: Curry powder, garam masala

Heat oil over medium heat. Cook onion until soft. Add ginger and garlic and cook 2 minutes. If using optional spices, add now and cook for 1 minute. Add carrots, potatoes, and lemon juice and cook 2 minutes. Add broth/water and coconut milk and bring to a boil. Lower heat to a simmer and cook until veggies
are tender. Remove from heat and puree with a blender or food processor. Add salt and pepper to taste. Reheat in pan if necessary.


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