Carrot Ginger Soup

Pair with Monterey Chardonnay or North Coast Sauvignon Blanc

Yield: 8 servings


2 Tbsp. Canola oil
2 cups Onion, diced
2 lbs. Carrots, peeled, diced
¼ cup Ginger, minced
1 Tbsp. Garlic, minced
2 cans Coconut milk, 13.5 oz cans
½ qt Vegetable stock
To taste Salt and pepper

¼ cup Yogurt, greek
1 Tbsp. Chives, chopped


  1. Heat a saucepot over medium heat.
  2. Add the oil, onions, and carrots, let cook until the onions are translucent, approximately 15 minutes.
  3. Add the ginger and garlic, cook until aromatic. Add the coconut milk and vegetable stock. Bring to a simmer and cook until the carrots are tender.
  4. Blend until smooth. Season with salt and pepper.
  5. To Serve: pour into a bowl. Garnish with yogurt and chives
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