To warm up a cold day, look no
further. Carrots and coconut give
this soup a sweet base while the ginger and jalapeno heat it up! Yields 10 cups
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1-inch pieces (2 cups)
½ teaspoon sea salt
4 celery stalks, cut into 1-inch pieces (2 cups)
6 carrots, cut into 1-inch pieces (4 cups)
1 large sweet potato, cut into 1-inch pieces (2 cups)
1 5 oz can tomato paste
3 tablespoons fresh grated ginger
4 cloves garlic, minced
1-2 jalapenos
4 cups low-sodium chicken or vegetable stock
1-14.5 oz can coconut milk
1 tablespoon fresh-squeezed lime juice
Cilantro and yogurt for garnish
1.
In a 4+-quart
soup pot (or Dutch oven) heat the olive oil at medium heat until a small piece
of onion produces a sizzle. Add remaining onions and salt and sauté until
softened, about 5 minutes.
2.
Add the celery,
carrots, sweet potato, tomato paste, ginger, garlic, jalapenos and stock to the pot and bring to a boil. Reduce heat and simmer until
sweet potatoes and carrots are soft, 30-35 minutes.
3.
Add the coconut
milk and bring to a low boil. Remove pot from heat and using an immersion stick,
blender or food processor, blend soup until smooth.
4.
Return soup to
the pot and keep on low heat. Add lime juice to finish. Serve hot with cilantro and a drizzle of yogurt.
Note: If fresh ginger is not available to you, use 1 Tbsp
dried instead.
Time-Saver Tool Tips -
Ingredient Insight -Looking to add some more color to your wrap? Once in a while I can find purple spinach. It has a thicker, almost velvety texture and is a great switch-up for regular ole spinach.