Ginger and carrot make a delicious flavor combination in this easy soup recipe.
In dutch oven or heavy-bottomed pan heat 2 tablespoons coconut oil over medium heat. Add onion and pinch of salt. Cook, stirring, for about 5 minutes, or until the onion is lightly browned.
Add jalapeno, ginger, garlic, cumin, turmeric, coriander, and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
Add carrots, stock, water, and a pinch of salt. Bring mixture to boil. Then turn down the heat and simmer for 20 minutes, or until carrots are tender.
Take pot off the stove and blend soup either in a blender or with an immersion blender. Place pot back on stove and stir 1 can coconut milk and heat soup to desired temperature.
Divide between bowls and season with salt, and freshly ground pepper. Serve with lime wedges, fresh cilantro, and other optional toppings if desired.
This recipe is adapted from the Carrot Ginger soup in NYTimes