Carrot-Ginger Soup

Ingredients

• 2 teaspoons olive oil
• 4 carrots, peeled and chopped
• 1 small white onion, peeled and chopped
• 1 minced garlic clove
• 3 tablespoons diced peeled fresh ginger
• 1 cup cubed peeled butternut squash
• 1 diced peeled apple
• 4 1/2 cups vegetable broth
• 1 1/2 teaspoons sea salt, plus more to taste
• 1 (12-ounce) can light coconut milk
• 1 diced peeled pear, for garnish
• 2 teaspoons minced chives, for garnish
• 4 slices whole-wheat bread, toasted

Preparation

1. 1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.
2. 2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.
3. 3. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.
4. 4. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.