Curried Carrot Soup

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Is there anything better than hot soup on a cold day?  No.  No, there is not.  Except maybe a hot cup of coffee w/ heavy cream– that might compete!  But I doubt you need a recipe for coffee…  you don’t, right?

Ingredients:

• 3 Tbsp organic butter or ghee
• 2 onions, chopped
• 2 lbs carrots, peeled and chopped (or use baby carrots)
• Juice from 2 oranges (I have this juicer, but I bought mine at Target.)
• 1-2 tsp fresh microplaned ginger
• 1 Tbsp garam masala (I buy mine, but you can try Jen’s recipe here.)
• 1/2 tsp ground nutmeg
• 1 mason jar (quart size) of chicken broth (beef will work, too)
• 1 handful of fresh cilantro, chopped
• salt and pepper to taste
• 1 can of coconut milk (I use this BPA free kind.  Or you could do what Jen does.)

Instructions:

1. Melt butter or ghee over medium heat and saute onions until soft.
2. Add carrots, orange juice, spices and broth and simmer until the carrots are tender (20-30 minutes).
3. Add salt, pepper and fresh cilantro.
4. Use an immersion blender (I just bought one!) and puree until smooth.  Or puree in batches using a regular blender.
5. Stir in coconut milk.  If you have time, let the soup hang out for a couple of hours at room temperature to allow for the flavors to combine.  Adjust salt and pepper as necessary and enjoy!

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