CARROT-GINGER SOUP

This soup is killer! I just made a big batch and am freezing some into single-serving-size containers. I garnished my bowl with pumpkin seeds and a spiralized beet bow. The recipe comes from PaleOMG (recipe here) but I tweaked it -- I knew we could get away with less coconut milk, I used less ginger, plus the soup needed a little apple cider vinegar for brightness. My toppings are also different. Best part of all? It's quick and easy.

Ingredients

3 cups carrots, peeled and chopped

2 cups vegetable broth

3/4 of a (14oz) can of coconut milk

½ small yellow onion, finely diced

2 tablespoons fresh ginger, minced

2 garlic cloves, minced

2 tablespoons coconut oil

1/2 tablespoon of apple cider vinegar

salt and pepper, to taste and finish

Instructions

• Place a saucepan over medium heat, add in your coconut oil, garlic and onion. Cook up onions are translucent.

• Then add in your carrots with broth and coconut milk along with ginger and a bit of salt and pepper.

• Cook until carrots are soft, about 15 minutes.

• Once carrots are soft, use an immersion blender to mix until soup is smooth and creamy. If you don’t have an immersion blender a food processor does the trick.

• Stir in 1/2 tablespoon of apple cider vinegar

• Adjust for salt and pepper (to your liking)

• Top with a few pumpkin seeds and a little grated red beet (optional)

#recipes