This bright soup is super healthy with a flavorful kick. The addition of orange juice intensifies the flavor.
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, orange juice, ginger, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with immersion blender or food processor, until very smooth. Return the soup to the saucepan and stir in the coconut milk, salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.
We are so over-sauced, -oiled, -vinegared, and -cheesed. Lightly steam some veggies, with just a touch of sea salt to remember how delicious they can be.
From Kitchen Revelry by Ali Larter. Copyright © 2013 by the author, reprinted by permission of St. Martin’s Press, LLC.
"In order for it to grow around the world, it needs to be bred by plant breeders down to lower altitude," says journalist Lisa Hamilton. "The trouble is that those seeds -- that genetic diversity -- are owned by the people of the Andes."