Ginger Carrot Soup
1 tablespoon canola oil
4 leeks, white and pale-green parts only, chopped
4 ounces onions, chopped
1 pound carrots, chopped
4 ounces celery, chopped
1/4 cup grated ginger
4 cups vegetable broth
1/4 cup canned coconut milk
1 tablespoon chopped fresh parsley
1 cardamom pod, grounded
black pepper, to taste
salt, to taste
Step 1. In a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the leeks and onions; cook for 8 minutes or until the onions are lightly browned; stir occasionally.
Step 3. Add the carrots, celery, and ginger; cook for 5 minutes; stir occasionally.
Step 4. Add the vegetable broth. Bring the Dutch oven to a boil over high heat.
Step 5. Lower the heat and allow it to simmer for 10 to 15 minutes or until the carrots are tender.
Step 6. Add the canned coconut milk, fresh parsley, and cardamom pods. Adjust for salt and pepper.
Step 7. Use a submersion blender or transfer to a blender to blend the soup until smooth.