Carrot Ginger Soup

  • 1 large onion; diced
  • 10-12 large carrots; about 6 cups, large dice
  • 4 cloves garlic; chopped
  • 1 Tbsp. fresh ginger, minced
  • 2 bell peppers; diced
  • 2 ½ tsp. ground cumin
  • 2 ½ tsp. coriander
  • 2 ½ tsp. dried thyme
  • 2 ½ tsp. black pepper
  • 3 medium starchy potatoes ; diced
  • 2 Tbsp. Tamari sauce
  • 2 quarts homemade vegetable stock
  • 2 Tbsp. coconut milk
  • Vegetable Oil; as needed
  • Kosher Salt and Fresh Cracked Black Pepper; to taste

In a large soup pot, heat a small amount of vegetable oil over medium heat. Sweat the onions and carrots until almost tender, before adding the garlic, ginger, and bell peppers. Once the vegetables are softened, add the spices and cook until well toasted and very aromatic. Add potatoes, tamari, and cover with vegetable stock. Bring to a boil, reduce to a simmer, and cook uncovered for 20 minutes, or until the flavors are well developed. Add the coconut milk and puree to the consistency of your liking with an immersion blender. Taste and adjust seasoning as needed with salt and pepper.