Serves 4
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
6 cups carrots, cut in half lengthwise and then in 1/2 inch half moons
3 leeks, cut into half lengthwise and then 1/2 inch thick half moons
1 inch piece of ginger, peeled and roughly chopped
2 cloves of garlic, smashed
2 teaspoon fresh thyme leaves
1 cup Apple Cider
3 cup Chicken Stock or Vegetable Stock
1 can (13.5 oz) Coconut Milk
Salt and Pepper
Sour cream, toasted coconut flakes and crispy onions are suggested garnish
Place a large soup pot over medium-high heat and add the butter and 1 tablespoon of olive oil to the pot. When the butter is melted, add the carrots, leeks, garlic, ginger, thyme, 2 teaspoon of salt and a few grindings of fresh pepper to the pot. Mix everything with a wooden spoon and let the vegetables cook for 10-15 minutes, stirring often, or until everything has cooked down and started to brown.
Add the apple cider and scrape off the bits stuck on the bottom of the pan with your wooden spoon. Bring the cider to a simmer and let is cook for 1 minute. Add the chicken stock and 1 teaspoon of salt to the pot and bring to a simmer for 5 minutes.
Working in batches, puree the soup in a blender (or use an immersion blender, but it won't be as smooth) until very smooth. Transfer the pureed soup back to the soup pot and stir in the coconut milk. Bring to a simmer and turn the heat down to low and let it cook for 10 minutes. Taste for seasoning and add more salt and pepper as needed. Serve hot with the optional sour cream, toasted coconut flakes and crispy onions garnish.