Ginger Carrot Soup

Ingredients

• 1 tbsp. — Butter or olive oil
• 1 tbsp. — Olive oil
• 2 tsp. — Curry powder
• 1 tsp. — Garam masala
• 1 tsp. — Ground coriander
• 1/2 tsp. — Black pepper
• 1 — Onion, peeled and chopped
• 2 — Garlic cloves, minced
• 1 tsp. — Sea salt
• 10 – 12 — Medium / large carrots, cleaned and chopped
• 2 inches — Fresh ginger, peeled and chopped
• 1 cup — White wine
• Juice of half a lemon
• Juice of half an orange
• 1 can — Coconut cream
• 5 cups — Chicken stock

Instructions

1. Heat a soup pot on medium heat and add butter and olive oil.
2. Add spices and sauté until aromatic, then add onion and garlic and sauté 2-3 minutes.
3. Add salt, carrots, ginger and continue sautéing another 2-3 minutes.  Add wine and reduce by half.  Add citrus juices, chicken stock, bring to a boil, then cover, reduce heat, and simmer for 45 minutes to an hour to allow flavors to marry. 
4. Puree ingredients in a food processor or blender until very smooth and pour back into soup pot.  Stir in coconut cream and simmer another 2-3 minutes.

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