Carrot and Ginger Chowder

Ingredients

• Fresh cilantro (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Coconut milk (1 cup)
• Vegetable broth (4 cups)
• Potatoes (2 medium, peeled and diced)
• Ginger (1 tablespoon, grated)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Carrots (1 pound, peeled and chopped)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and onions are translucent.
3. Add the chopped carrots and diced potatoes. Stir well to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the carrots and potatoes are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the coconut milk, turmeric, cumin, salt, and pepper. Heat over low heat for another 5 minutes.
7. Serve the carrot and ginger chowder hot, garnished with fresh cilantro.