Ginger Carrot Soup

Photography by Kirk Zutell | Recipes and styling by Jason Hampton

Ingredients

• 1 Tbsp. Extra Virgin Olive Oil
• 1 Onion - diced
• Pinch of Salt
• 1/2 Tbsp. minced Garlic
• 2 Tbsp. fresh Ginger
• 1 Tbsp. Curry Powder
• 2 tsp. Harissa spice blend
• 1 pound Carrot - peeled & diced
• 1 ripe Banana - peeled & sliced
• 4-1/4 cups Water
• 1 can of light Coconut Milk (13.5 oz. generally)
• 1 Lime

Directions

1. Heat the oil in a large saucepan and add the onion with a pinch of salt. Cook over medium heat for 5 minutes, until the onions are soft, and then add the garlic.
2. Add the ginger, continue cooking, add the curry powder, the Harissa and 1/4 cup water. Stir the mixture so that the onion and garlic are well coated.
3. Add 4 cups of water, carrots and the banana. Bring the liquid to a boil, then reduce the heat and simmer for 25 minutes, uncovered. Carrots should be soft enough to pierce with a fork. Take the soup off the heat.
4. You can purée your soup in a blender or use an immersion blender. Return the soup to low heat, and stir in 8 oz. coconut milk and the juice from the lime.
5. In a small saucepan, simmer the rest of the coconut milk over medium heat. Let it reduce and “thicken.” This should take about 10 minutes.
6. Ladle the soup into bowls, drizzle the coconut milk reduction on top. Serve.