Very Cool, Delightfully Gingery Carrot Soup

• 1 yellow onion, peeled and thinly sliced
• 1 tablespoon olive oil (or any neutral vegetable oil)
• 3 cloves of garlic, peeled and thinly sliced
• 1 1/4 pounds of carrots, scrubbed and sliced (1/2" slices)
• Knob of ginger about 2" x 1", peeled and chopped (2 heaping tablespoons)
• 1 tablespoon ground coriande
• 2 teaspoons ground ginger
• Salt
• 2-3 cups ricotta whey, or 1/2 cup buttermilk + about 2 cups of cold water, to taste
• Freshly ground pepper
• Mint or cilantro leaves for garnish

1. Sweat the onion in the oil over medium low heat for a few minutes. Add the garlic and cook over medium heat for about a minute, stirring frequently.
2. Add the ground ginger and coriander, and stir well to coat the vegetables. Cook for about a minute and then add the chopped carrots, the chopped ginger, a good pinch of salt, and about 3 cups of water.
3. Bring to a boil, reduce to a simmer and cook just until the carrots are fork tender - it should take no more than 8 - 10 minutes once the liquid is simmering.
4. Strain the solids, reserving the cooking liquid. Let both cool for 10-15 minutes. (They'll cool more quickly if separated.)
5. Process the vegetables with a few tablespoons of the cooking iiquid (and the buttermilk, if you are not using whey) for 3 minutes, scraping down the sides after each minute. Give it a good stir and if you see any chunks whatsoever, even if small, process for at least another minute.
6. Add the cooking liquid and process for about a minute. Then add the whey (or cold water, if using buttermilk) and process for another minute.
7. Test for salt and correct. Let cool. Refrigerate until about 30 minutes before serving; check for salt at the temperature at which you'll be serving and correct if necessary. Grind black pepper and stir it in before serving. Garnish with mint or cilantro leaves.
8. Enjoy!! ;o)
9. NB: This soup is also delicious warm!!

yellow onion, olive oil, garlic, ubc, ginger, ground coriande, ground ginger, salt, ricotta whey, freshly ground pepper, cilantro

Taken from food52.com/recipes/30665-very-cool-delightfully-gingery-carrot-soup (may not work)