Carrot Ginger Soup

From "The Plan":

1.       Sautee a small red onion in olive oil until translucent.  I just chop in big chunks

2.       Chop up a zucchini (medium or large) and add.

3.       Add 1 large bag of baby carrots

4.       Add 1 can of coconut milk (full fat)- find it in the Asian aisle

5.       Add 4 cups of water

6.       Add a tablespoon of ginger (I use jarred)

7.       Add a teaspoon of chopped garlic (I use jarred and don’t like a ton of garlic in it)

8.       For spices:

a.       Cinnamon- 1 heaping teaspoon

b.      Cumin- 1 heaping teaspoon

c.       Fresh cracked pepper.  I don’t measure.  Just kinda grind some in there

d.      ½ teaspoon cloves

e.      ½ teaspoon cardamom

f.        ¼ teaspoon turmeric

g.       ½ teaspoon allspice

h.      ½ teaspoon cayenne pepper (I like the spice with the sweet of the carrots/coconut milk)

9.       Cook for 45 minutes

10.   Let cool

11.   Puree in a blender

 

I normally freeze in 8 Ziploc plastic containers so I can grab and go.