Ginger Coconut Curried carrot & dill Soup  

Vegan & Gluten Free
—Rich source of carotenoids & antioxidants

This soup is so easy and yet so delicious! Made with fresh ginger, garlic, turmeric, curry paste and coconut butter, this nourishing combination will support your liver and stoke your digestive fire. Serve with a freshly tossed baby spinach salad with lemon and cold-pressed olive oil and you have a light spring meal perfect for lunch or dinner.  Note: this soup can be prepared ahead and reheated on stove within 4 days or frozen.

Ingredients
4 cups So Delicious coconut milk (replacement, 3 cans coconut milk and one can water)
I cup diced fresh carrots
1/4 cup Madras Hot Paste
3 tbsp freshly grated (fine) ginger
5 cloves of fresh garlic, minced or pressed
1 medium yellow onion, halved and sliced
2 tbsp coconut butter
1 tbsp tamari sauce (gluten free) or 1/4 sea salt for soy free alternative
2 tsp ground turmeric root
1 tsp dried red chilis
1 tsp ground cumin
1/4 cup freshly minced dill, leave some sprigs for garnish

In deep skillet or dutch oven, melt coconut butter over medium heat. Add sliced onion, minced ginger, garlic and red chili peppers. Sauté over medium heat until onions start to get glossy. Add turmeric cumin and madras curry paste. Continue to saute on for another 5 minutes. Add raw carrots and stir. Add coconut milk, one cup at a time, stirring in between cups so ingredients blend well. Add tamari or salt to taste. Stir and cover, bring to boil. Once boiled, remove cover, stir and simmer on low for 30 mintues until carrots are tender. Remove from heat and allow to cool for one hour.Using hand blender, puree soup. Add in freshly chopped dill.

Serve. Makes 4 cups.

Stacey Gillespie, Director of Marketing