Creamy Carrot Ginger Soup




_ Ingredients

1extra large onion, diced

2tablespoons olive oil

1/2teaspoon ground turmeric

1tablespoon minced peeled ginger root

2green onion, thinly sliced (about 1/4 cup)

4cups Swanson® Chicken Bone Broth

1 1/2pounds carrot, peeled and cut into large pieces

1/4cup dried sweetened coconut, toasted

1/2cup light coconut milk



_ How to Make It

Heat the oil in a 6-quart saucepot over medium heat.  Add the onion,

ginger root and turmeric and cook for 5 minutes or until the onion is

tender, stirring occasionally.  Add the carrots and cook for 5 minutes.


Increase the heat to medium-high.  Add the broth and heat to a boil.

Reduce the heat to low.  Cover and cook for 25 minutes or until the

carrots are tender.  Stir in the coconut milk.


Pour the carrot mixture into a blender (in batches if you have a

smaller blender), cover and blend until smooth.  Season to taste.

Serve sprinkled with the coconut and green onions.

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