Creamy Carrot Ginger Soup with Coconut Rice



1 bag of carrots (about 15 carrots)
1-2 medium sweet potatoes 
1 quarter-sized hunk of ginger (chopped or grated)
1 can of coconut cream
1 clove garlic (minced)
Drizzle olive oil
Salt and pepper
Fresh cilantro

Optional: 1 cup of Basmati or Jasmine rice


Steam the carrots and sweet potato until soft (15-20 minutes). While they are boiling, get the rice going. FYI, rice is 2 parts water / 1 part rice, but you’ll want to soak up some of that coconut flavor so we suggest 1 cup of rice, 1 cup of water and 1 cup of coconut cream (coconut milk is fine for this recipe but the rice won’t have as much flavor).


Put the boiled carrots, leftover carrot-water, ginger, salt, pepper, garlic and around 3 tablespoons of oil (it can be any oil but coconut or olive are preferable) into a blender or food processor. Blend until smooth. Or if you have a stick blender, use that! Add a bit more water or coconut milk for extra creaminess.  

Put the soup back into a pot and bring it back up to heat. Then, put it in a bowl, add a scoop of coconut rice, top with chopped cilantro, and a crack of black pepper.