Cold Carrot Ginger Soup

Recipe Adapted from Hay Day Country Market Cookbook by Kim Risk

1 piece of fresh ginger about the size of a small lime finely chopped

2 pounds carrots scrubbed and chopped into small dice

5 cups vegetable stock

14 ounce can organic coconut milk

1/2 teaspoon kosher salt

Fresh ground pepper to taste

1 tablespoon sugar (optional)

Chopped cilantro for garnish

Add ginger, carrots, stock to a soup pot and bring to boil over medium heat.  Reduce heat to a simmer and cook until the carrots are soft.  Remove from heat and cool at least 10 minutes.

Puree the contents in a blender working in small batches if necessary.  Add the coconut milk and season with salt and pepper.  Depending on the natural sweetness of the carrots, add up to one tablespoon of sugar.  For a finer soup, run the puree through a sieve or food mill.  

Refrigerate the soup until chilled.  Garnish with chopped cilantro if desired.


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