This is the perfect fall soup recipe, but can be enjoyed year round.
Ingredients
•1 TB salted butter
•1 medium yellow onion, chopped
•3 cloves minced garlic
•3 cups chicken or vegetable broth(add more broth to thin if needed)
•1 lb baby carrots(chop in half if they are particularly large)
•2 TB fresh ginger root *
•1 cup unsweetened coconut milk, canned
•1 tsp paprika(optional)
•2 tsps dried thyme
•Salt and pepper to taste
Instructions
1. Melt the butter in a large pot. Cook onions until translucent, add garlic and cook until soft and aromatic.
2. Add broth, carrots, and ginger. Cover and bring to a boil.
3. Reduce to low heat and simmer until carrots are soft all the way through, about 30 minutes.
4. Add coconut milk, blend until smooth and creamy. Garnish with a drizzle of coconut milk.
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