Quick and Easy Carrot Coconut Soup

When it’s cold in the winter I am usually in the mood for something warm and filling but not too heavy. Soup!

Needless to say my fridge and pantry needed restocking immediately but I had to put together something to eat before I went to the grocery store.

I found some things I always have on hand – items that last for weeks in the fridge and months in the pantry – and managed to put together a quick delicious warming soup.

Quick and Easy Carrot Coconut Soup

Ingredients

• 3 tablespoons Galilee Green Olive Oil (GGOO)
• 1/2 an onion, chopped
• 4 carrots (about 6 inches long) cut into rings
• 1 sweet potato (about the size of my hand) peeled and cut into 1 inch chunks
• 2 cups of water
• 1/2 teaspoon of cumin
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of coriander
• a pinch of cayenne pepper
• 1 teaspoon salt
• 1/2 a cup of coconut milk
• 4 tablespoons of lime juice (I had this in the freezer)

Directions

1. Heat the GGOO in a small soup pot.
2. Add the onions and cook for about 5 minutes until they begin to soften.
3. Add the carrots and potatoes and the water.
4. Bring to a boil, lower to simmering heat and add spices and salt.
5. Simmer until potatoes and carrots are very soft. Approx 35 minutes.
6. Remove from heat and let cool slightly.
7. Using a hand blender immersed in the pot, blend until very smooth.
8. Add coconut milk and lime juice and continue to blend until very smooth.
9. Gently reheat and serve.