Carrot Soup
1 onion
4 cloves of garlic
4 carrots
1 sweet potato
1/4 C quinoa
1 inch piece of ginger
1 tsp salt
1 tsp cumin
1 can coconut milk
In a large stock pot, fry up the onions and garlic in a little bit of water until translucent. Add the remaining ingredients, except the coconut milk, and continue to fry for a couple of minutes before adding 5 cups of water. I like to get the bottom of the pot a little brown before adding the water. Cover and simmer until vegetables are tender. Add 1 can of coconut milk and blend until smooth. Serve topped with fresh coriander, roasted pumpkin seeds, fresh ground pepper, and a squeeze of lime juice.
Just the sort of dish to provoke rolled eyeballs and squeamish faces. Might try it.
