Ginger, Carrot and Sweet Potato Soup:
Serves 1-2 people
1 shallot, minced
1/4 cup chopped lemongrass (I didn't have it but it would make a nice addition)
1/2 onion, finely chopped
2 cloves of garlic, chopped
1 inch knob of ginger, peeled and chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and roughly chopped
1ish cup low sodium vegetable stock
1/2 - 1 cup light coconut milk
zest and juice of 1 clementine
red pepper flakes
cilantro or mint for garnish
Heat oil in small sauce pan. Add the shallots, onion, garlic, ginger and lemongrass. Add salt and pepper to sweat. After a few minutes, add the carrots and sweet potato. Add a touch more salt along with the chili powder and red pepper flakes. Let cook for a minute or two and add the veggie stock. Let simmer on medium low for 10ish minutes, until the sweet potato and the carrot are tender.
CAREFULLY transfer the mixture into a food processor or blender and puree till smooth. You may need to add a bit more veggie stock to thin it out a bit. Transfer puree back to stove and add the coconut milk, stir to combine. Let cook for a few more minutes, taste for seasoning and serve with fresh herbs. Enjoy!