Carrot Ginger Soup
1 lb. carrots, peeled & chopped
2 tbsp. fresh ginger, minced
1 shallot, minced
2 c. vegetable broth
1/2 tsp. salt
1/4 tsp. coriander
1 tbsp. olive oil
green onions, sliced thin for garnish
In a medium sauce pan, heat olive oil over medium high heat. Add the minced shallot and saute until tender, about 5 min. Add ginger and saute for another 3-4 min. Add chopped carrots, broth, coriander and salt and bring to a boil.
Reduce heat to simmer and cook for 10-15 min. until carrots are tender. Carefully transfer to a food processor and puree. Garnish with green onions. Serve with thick crusty bread and lots of love.