Make This!

The other day, Joy the Baker posted a recipe for Carrot Ginger Coconut Soup. I just had to make it! I didn't care that it was 91* outside, I love soup any time of year. I decided to make it and take it for lunch all week. This soup is incredibly delicious!

I haven't used ground coriander before. I bought a small package from the bulk health food section at Fred Meyer.
It smells so good, I will definitely be using this spice in other dishes.

As for taking soup this week for lunch, it will only happen twice. This soup was so delicious, we couldn't resist sampling a few bowls. ☺

Vegan Carrot Ginger Coconut Soup from Joy the Baker

2 T olive oil
1 medium onion, diced
3 T ginger, minced
3/4 t ground coriander
4-5 cups diced carrots
3 cups vegetable broth (I used chicken broth)
1 cup light coconut milk (I used an entire can of regular)
salt & pepper to taste
 Heat olive oil in a large saucepan over medium heat. Add onions & saute until onions are translucent, about 4 minutes. Add ginger & saute for another 4 minutes, until soft & fragrant. Add coriander & diced carrots. Stir to incorporate. Add the vegetable broth, reduce heat & simmer until carrots are completely softened, about 30 minutes. Remove from heat & allow to cool for 20 minutes.
Using a blender, blend soup in batches until smooth. (I used an emulsion blender & left several diced carrots as they were for texture).  Return the soup to pot, stir in coconut milk. Add salt & pepper to taste. Enjoy!