Carrot-Ginger Soup - cooking recipe

Ingredients

4 cups baby carrots
4 cups chicken stock
2 cups water
1 (14 ounce) can coconut milk
1 onion, diced
1 (1 inch) piece fresh ginger, peeled and minced
1 teaspoon sea salt, or more to taste
ground black pepper to taste
1 teaspoon dried cilantro

Preparation

Place baby carrots in a large pot with enough water to cover by several inches; bring to a boil and cook until tender, about 10 minutes; drain and return carrots to the pot.
Pour chicken stock, 2 cups water, and coconut milk over the carrots; add onion, ginger, sea salt, and black pepper.
Bring the mixture to a boil, reduce heat to low, and cook at a simmer for 45 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the pot. Stir cilantro through the soup; season with salt and pepper.