Carrot Coconut Ginger Soup

  • 2 TB canola oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium leeks, trimmed, chopped
  • 5 large carrots, sliced
  • 1 large sweet potato, chopped
  • 1/3 cup basmati rice, uncooked
  • 2 TB minced fresh ginger
  • 5 cups vegetable stock
  • 1 14 oz can coconut milk
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • Sea salt and freshly ground pepper, to taste
  • Fresh cilantro, coarsely chopped

Bright orange and delicious, this savory soup is enjoyable for both the eyes and the mouth!  Feel free to swirl a little yogurt on top with the cilantro before serving to make it even creamier, and prettier!

Heat oil in a large soup pot.  Add onion and sauté until softened, about 4 minutes.  Add garlic and leeks, sautéing another 4-5 minutes, stirring.  Do not let brown.  Add carrots and sweet potato and continue cooking until carrots start to caramelize.  Add rice, ginger, stock and coconut milk.  Bring to a gentle boil and boil for 5 minutes.  Reduce heat, add paprika, turmeric, salt and pepper.  Cover and simmer on low until carrots and sweet potatoes are cooked through and rice is soft, about 20 minutes.  Purée soup until smooth using an immersion or table top blender.  Garnish with cilantro.

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