Sunday, November 14, 2010
2 TB Olive Oil
1 Large Yellow Onion
1/4 tsp sea salt
1/2 tsp turmeric
1/4 tsp ground nutmeg
2 pounds carrots peeled and sliced into 1/4-inch disks
1/2 lb potatoes peeled and sliced into 1/4 inch disks
1/2lb celery sliced
2 TB fresh ginger peeled and minced
6 cups Gluten-Free Chicken or vegetable broth
1 cup coconut milk
1/2 tsp white pepper
1/2 tsp sea salt
Fresh Cilantro for garnish
Heat oil in a large pot over medium heat. Saute onion sprinkled with salt for 5 minutes, stirring occasionally until softened but not browned. Add turmeric and nutmeg and saute for an additional minute, stirring constantly so it does not brown.
Add Carrots, Potatoes, Celery, Ginger and broth to the pot. Bring mixture to a boil. Reduce heat to simmer, cover and cook for 10 minutes or until carrots and potatoes are tender. Stir in coconut milk and white pepper.
Remove from heat and puree in batches in a blender. You must do it in batches because putting hot liquids in a blender can be dangerous.
Taste and adjust seasoning. You may add water to thin out... especially if reheating. Garnish with a little coconut milk and cilantro just before serving.