Carrot Ginger Soup

Ingredients

• 1 whole(s) onion cut into 1-inch pieces
• 2 tablespoon(s) olive oil
• 1 teaspoon(s) salt
• 4 whole(s) celery stalks cut into 1-inch pieces
• 6 whole(s) carrots cut into 1-inch pieces
• 2 whole(s) small sweet potatoes cut into 1-inch pieces
• 1 cup(s) tomatoes cut into 1-inch pieces
• 1/4 cup(s) ginger minced
• 1/4 cup(s) garlic minced
• 1/2 whole(s) jalapeno peppers
• 3 cup(s) chicken or vegetable broth
• 1 can(s) coconut milk
• to taste agave syrup
• to taste lime juice
• to taste salt
• 5 sprig(s) cilantro garnish

Preparation

1. 1. Saute onion in olive oil in a stock pot until translucent, about 5 minutes.
2. 2. Stir in 1 teaspoon salt. Add celery, carrots, sweet potatoes, tomatoes, ginger, garlic, jalapeno, stock and coconut milk, and bring to a boil. Reduce heat and simmer, covered, until vegetables are very soft (about 1 hour).
3. 3. Puree soup in a blender and put through a food mill or wire strainer. Add agave, lime juice, pepper and salt.
4. 4. Reheat and garnish each bowl with cilantro to serve.