Heat the oil in a 6-quart saucepot over medium heat. Add the onion, ginger root and turmeric and cook for 5 minutes or until the onion is tender, stirring occasionally. Add the carrots and cook for 5 minutes. Increase the heat to medium-high. Add the broth and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the carrots are tender. Stir in the coconut milk.Pour the carrot mixture into a blender (in batches if you have a smaller blender), cover and blend until smooth. Season to taste. Serve sprinkled with the coconut and green onions.
2 tablespoons olive oil1 extra large onion, diced (about 1 1/2 cups)1 tablespoon minced peeled ginger root0.5 teaspoon ground turmeric1.5 pounds carrot, peeled and cut into large pieces4 cups Vegetable or Chicken Bone Broth0.5 cup light coconut milk0.25 cup dried sweetened coconut, toasted (you can toast the coconut in a hot skillet- it only takes a minute or two but make sure you stir it constantly to prevent burning)2 green onion, thinly sliced (about 1/4 cup)
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