Gingered Carrot Soup

Ingredients:

2 tablespoons coconut oil (or neutral oil);

5 cups chopped carrots (about 2lb);

1 medium onion, chopped;

2 tablespoons diced ginger;

1 jalapeno, seeded and minced;

1 clove garlic, minced;

1 teaspoon cumin;

5 cups vegetable broth or bouillon;

2 limes, zest and juice;

cayenne pepper to taste;

handful of cilantro leaves, plus extra for garnish;

1 cup Greek yogurt, plus extra for garnish.

Preparation:

Put a large soup pot over medium-high heat. Add oil. When hot, add onions and carrots. Saute until onions are soft, about 5 minutes. Add ginger, garlic, jalapeno, and cumin. Saute 1 more minute.

Pour in broth (or bouillon dissolved in water). Bring to boil. Reduce to simmer, and cook uncovered until carrots are tender, about 25-30 minutes.

Remove soup from heat. Stir in lime juice. Let cool a bit, add cilantro, and puree in batches in a blender, or use an immersion blender right in the pot. Add cayenne pepper to taste. 

Let soup cool to about room temperature. (An ice water bath in your sink is a good idea here – soup sitting warm for too long can spoil.) Stir in yogurt. Cover soup and refrigerate, at least four hours but preferably overnight.

When serving, garnish soup with a dollop of yogurt, a sprinkle of lime zest, and a few cilantro leaves. Pretty and delicious.