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Coconut-Ginger Spiced Carrot Soup
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"A colorful dish to add to the palette on the table." --- Laura
5 medium carrots, peeled and sliced into rounds
1 leek, chopped (dark green parts removed)
1 medium potato, diced
3 cloves garlic, finely chopped
1 1/2 inches ginger root, finely minced (about 2 tbsp)
1 can coconut milk (for a dairy version, substitute half and half or
whipping cream)
950 ml4 cups stock or water
120 ml1/2 cup dry white wine (optional)
30 ml2 tbsp. vegetable oil
5 ml1 tsp. sweet paprika
5 ml1 tsp. turmeric
salt and pepper, to taste
Heat vegetable oil in a medium-sized pot. Add onions, sauté about 2 minutes. Add leeks and garlic; sauté in pot for about 4-5 minutes until softened, but not browned.
Add carrots; stir vegetable mixture until carrots begin to carmelize a bit, about 6 more minutes (watch to prevent over-cooking).
Add potato, ginger, stock, and coconut milk (note- if using dairy cream, wait until soup is fully cooked, then add cream and heat to serving temperature); allow mixture to come to a boil for about 5 minutes; reduce heat and add spices (turmeric, paprika, salt, pepper).
Cover and simmer on low until potatoes are tender, about 20-25 minutes.
Puree soup in batches in the blender, or use a hand-held blending appliance to obtain a smooth, velvety textured soup.
Garnish soup with roasted pepitas (pumpkin seeds).