Gingery Carrot Soup

This is a somewhat different take on a Carrot Bisque I shared 12-ish years ago, cramming some time in while helping Daughter with her wedding prep. I especially love that unlike most other carrot soup recipes I've come across, there are no potatoes, bananas (see bisque link above), or anything else very high in carbs, making this soup diabetic-friendly.  Also Passover-friendly.  Enjoy!

Stock photo. 
We slurped up the soup too fast to take a decent photo

Gingery Carrot Soup 

Adapted from The Chew: Quick & Easy cookbook

Yield: 4 servings

1 Tbl. olive oil
1 onion, large dice
6 carrots, peeled and roughly chopped
2 large garlic cloves, smashed then peeled
1 2-inch ginger root, peeled (use the edge of a spoon to easily scrape off skin), roughly chopped
1 tsp. cumin

1/2 tsp. smoked paprika
1/4 tsp. crushed red pepper flakes

1/4 tsp. coarsely ground black pepper
1 tsp. honey
2 cups chicken stock (use veggie stock for a parve version)
1 (13.5 oz) can coconut milk (regular or light)
kosher salt and coarsely ground pepper, to taste
1 lime, cut into wedges, for garnish, optional
2 Tbl. cilantro leaves (lightly chopped), for garnish, optional

 
Heat olive oil in a deep soup pot over medium heat.
Add onion and sauté occasionally until translucent, about 5 minutes. Sir in garlic, carrot, and ginger; sauté for 2 more minutes.
Add stock, cumin, smoked paprika, red pepper flakes, black pepper, and honey and bring to a simmer. Cover and continue to simmer on low heat for 10-15 minutes, or until carrots soften a bit.
Remove pot from burner. Use a blender, food processor or hand blender to blend mixture as smooth as possible.
Pour carrot mixture back into pot (if you used a blender or processor). Return pot to burner. Add coconut milk. Heat over medium heat just until soup returns to a simmer. Taste and add salt and/or pepper to taste.
Ladle into 4 bowls. Garnish with cilantro and serve hot with lime wedges on the side if desired.