GINGERED COCONUT CARROT SOUP
1 cup water
1 vegetable bouillon cube
1 pound carrots, cut into chunks
1 white onion, cut into chunks (about 1
cup)
1½ teaspoons salt
1 teaspoon ground ginger
A dash of cayenne pepper
½ cup raw slivered almonds
1 can (14 ounces) coconut milk
Fresh snipped chives (garnish)
1.
In a large pot, combine the milk, water
and bouillon cube. Bring the mixture
to a boil over moderate heat. Add the carrots, onion, salt, ginger, cayenne
pepper, and almonds. Cover, reduce heat to simmer (mixture should be rumbling)
and cook for about 30–40 minutes or until the carrots are tender.
2.
Remove from heat and allow the mixture
to cool slightly before transferring to a food processor or blender. Purée the
carrot mixture in batches until silky smooth. Add the coconut milk to the last
batch to be puréed. Transfer all puréed soup back into original large pot and
stir until well combined. Serve immediately. Top with chives.
