Carrot, Ginger and Turmeric Soup with Sweet and Spicy Carrot Chips

Ingredients

For the Soup

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, finely minced

1-inch piece of ginger, finely grated on a microplane

2-inch piece of turmeric, finely grated on a microplane

4 large carrots, peeled and cut into 1-inch pieces

1 teaspoon fresh thyme, chopped

4 cups vegetable stock

Juice of half a lemon

Coconut milk, for garnish

Salt and pepper to taste

For the Chips

2 large carrots, sliced very thin on a mandolin

1/2 tablespoon coconut oil, melted

1/4 teaspoon salt

1/2 teaspoon ground pepper

1/4-1/2 teaspoon cayenne pepper, to taste

Instructions

For the Soup

1. Place a medium stockpot over medium high heat and add olive oil. Add onions and garlic and sauté until translucent, approximately 3 minutes. Add ginger and turmeric and sauté for another 2 minutes. Season with salt and pepper.
2. Add carrots and thyme and cover with broth. Bring to a boil and reduce heat. Simmer for 20-25 minutes until carrots are thoroughly tender.
3. Use an immersion blender to puree soup until smooth. Stir in lemon juice. Taste and season with salt and pepper.
4. Garnish with a swirl of coconut milk and carrot chips. Reserve remaining coconut milk for another recipe.

For the Chips

1. Preheat oven to 425^oF and line a baking sheet with parchment paper.
2. Add sliced carrots to a bowl, drizzle with coconut oil, and season with salt, pepper, and cayenne.
3. Transfer to the baking sheet and arrange in a single layer.
4. Bake for 10-12 minutes, watching carefully.
5. Remove from oven and serve immediately atop soup.