Carrot Ginger Coconut Soup

• 12 cups low-sodium vegetable broth
• 1 teaspoon olive oil
• 1 small chopped onion
• 1 garlic clove, minced
• 1 teaspoon minced peeled fresh ginger
• 1 medium chopped red potato
• 8 chopped carrots
• 1 cup coconut milk
• 1 small chopped red bell pepper
• 1/2 teaspoon white pepper
• 1/2 cup cubed apple or pear (optional)

1. Cook broth in a large, heavy saucepan, reducing it by half to concentrate flavors.
2. Heat oil in a medium saute pan. Add onion and garlic; saute 3 to 5 minutes, or until onion is translucent.
3. Add ginger, potato, and carrot; cover and cook 5 minutes, stirring occasionally. Add coconut milk and bell pepper; cover and cook 5 more minutes. Add reduced broth to vegetable mixture; season with pepper. Cover and cook until all vegetables are tender.
4. In blender or food processor, puree soup in small batches until smooth. Adjust seasonings.
5. Serve in warm soup bowls. Garnish with apple or pear cubes, if desired.
6. Variation: Garnish with a combination of scallions and chopped fresh parsley or cilantro.

vegetable broth, olive oil, onion, garlic, fresh ginger, red potato, carrots, coconut milk, red bell pepper, white pepper, apple

Taken from www.myrecipes.com/recipe/carrot-ginger-coconut-soup (may not work)