Hello and happy Tuesday! I have a great recipe for you today from Jessica Merchant (howsweeteats.com) and her new cookbook The Pretty Dish! This recipe is great for a quick week night meal and it makes great leftovers — hot or cold! Oh and that Easter Bunny is hoppin’ his way on over and this would be great for an Easter Sunday lunch!
So let’s get started!
Here’s the ingredients:
- 3 Tablespoons Olive Oil, or coconut oil
- 1 Sweet Onion, Chopped
- 4 Garlic Cloves, minced
- 1 tsp + pinch of salt
- 1/4 fresh ginger, grated
- 1 pound carrots, cut into 1 inch pieces
- 2 cups low sodium vegetable broth or stock
- 1 can (14 oz) Coconut Milk, + extra for drizzling
- Juice, 1 Lime
- 1 1/2 tsp ground black pepper
- Chopped fresh herbs, basil, cilantro, oregano works great
- Toast or baguette for serving
OK! Start by heating the Olive oil (or coconut oil) in a large pot over med-low heat. Add the Chopped Onion and garlic with a pinch of salt and stir. Cook for about 5 minutes, or until the onion is soft and translucent.
Add the ginger and stir to incorporate. Add Carrots and broth. Cover and increase the heat to medium. Cook for 20 minutes or until the carrots are soft.
Turn off the heat and carefully transfer mixture to a blender. Blend until the soup is smooth and then return to the pot over medium heat. Stir in most of the coconut milk (leaving a small amount for garnish), lime juice, remaining salt and pepper. Heat for about 10 minutes and taste for additional seasoning.
Serve warm with toasted bread and garnish with remaining coconut milk & herbs.
Head on over to howsweeteats.com to check out Jessica’s Blog! You can also purchase The Pretty Dish here and get all of Jessica’s fabulous recipes from her book!