minimally adapted from Gwyneth Paltrow’s It’s All Easy

2 T coconut oil

1 large onion (halved and thinly-sliced)

salt

2-4 cloves garlic, thinly sliced

2-4 T chopped fresh ginger

2 t cumin

3/4 t ground coriander

1 t karma masala

1 lb + carrots, peeled + cut into 1 in pieces

32 oz chicken or vegetable stock/bone broth (

1/2 c creme fraiche or sour cream

freshly ground pepper

Heat the coconut oil over medium heat in a heavy bottom saucepan. Add onion, large pinch salt. Cover the pot and sauté over low heat for about 20 minutes, until onion is very soft and sweet.

Add the garlic and ginger, sauté for 1 minute, then add spices. Sauté for another minute; add the carrots and continue to stir until everything is combined and beginning to meld together. Add stock, and another large pinch of salt. Bring mixture to a boil, then gently simmer for at least 20 minutes, until carrots are very tender.

Remove from heat, add dairy, then blend the soup in the pot with an immersion blender. Season to taste with additional salt and lots of fresh pepper.

Pantry notes: The original recipe does not include sour cream/creme fraiche so add or omit as you’d like. The amount of spice (including ginger + garlic) have already been increased. It’s not overwhelming at all but again, know your personal heat preferences and adapt accordingly. If you happen to be making during a pandemic and there is no fresh ginger to be found, I discovered jarred minced ginger (readily available in the Asian section) is a lovely substitute.