Photo: Anna Pusack

As the shortening days become chillier, we are faced with a growing frequency of colds and other illnesses. What can one do against the army of microbes determined to slow our late fall workload? With the prospect of a cold scratching the back of my throat, I remembered what one friend advised: greatly increasing your intake of vitamins and minerals will help boost your immune system and combat those rogue viruses. My favorite means of accomplishing this is a carrot ginger soup. Here is my slightly spicy recipe made with coconut milk.

Coconut Carrot Ginger Soup

(Makes about 2 quarts)

Ingredients

• 3 Tbl olive oil
• 1 yellow onion, chopped
• 1/3 c. peeled and finely chopped ginger
• 3 garlic cloves, minced
• 1 qt chicken or vegetable stock
• 1 can coconut milk (14 fl. oz.)
• 5 c. carrots, peeled and cut into ½ inch pieces
• ½ tsp ground coriander
• ½ tsp curry powder
• ¼ tsp chili powder
• Salt and pepper

Preparation

1. Heat olive oil in stockpot or large sauce pan over medium heat. Add onion, ginger, and garlic. Sauté for 10 minutes, or until the onions are translucent.
2. Add carrots, coconut milk, 1 cup of stock, and spices. Heat to boiling. Reduce heat and simmer covered over medium heat until the carrots are very tender, about 30 minutes.
3. Puree the mixture in batches in a blender or food processor. Return to stockpot.
4. Add the rest of the stock and make sure it is well blended on low heat. Salt and pepper to taste.

Serve immediately with a garnish of plain yogurt or sour cream and parsley. Keep in the refrigerator for one week, or freeze for up to a month.