Carrot Ginger Soup

Serves 4

1 tablespoon extra virgin olive oil
1 large onion, diced
2 cloves garlic, chopped
3 large carrots, peeled, sliced
1 russet potato, peeled, chopped
2 tablespoons fresh ginger, peeled, minced 
4 cups chicken or vegetable broth
Salt to taste
1 teaspoon turmeric
white pepper to taste
1 cup coconut milk
Optional: toasted pumpkin seeds
Optional: soft crumbled goat cheese

In a large pot over low heat, sauté the onions and garlic in the oil for about 5 minutes until softened. Add salt, turmeric and white pepper and cook a few more minutes. Add carrots, potatoes, ginger, broth, and coconut, and simmer until carrots and potatoes are tender, about 20-25 minutes. Puree soup with a hand-held immersion blender. Taste and add more salt if needed. Serve sprinkled with pumpkin seeds and goat cheese.