Ginger Carrot Soup

 2 Tablespoons coconut oil

2 to 3 small green onions, white and light green parts only, cleaned and chopped

1 or 2 cloves of garlic, minced

1-inch piece of ginger, peeled and grated

A pinch of red pepper flakes

1 ½ pounds young carrots, sliced 1/2 inch thick

1 tsp fine sea salt

¼ tsp ground cinnamon

1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)

Freshly ground pepper to taste

4 cups (1 quart) filtered water

¼ cup plain yogurt or full fat coconut milk for serving

Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.

Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.

Puree soup in batches in a high speed blender.

If serving cold, chill soup for at least 3-4 hours or overnight.

Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each.

Source: Gourmande