Carrot Soup with Coconut and Ginger

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon coconut oil

1 large onion (chopped)

2 tablespoons ginger (chopped)

2 cloves garlic (chopped)

2 lb carrots (chopped)

2 teaspoons ground turmeric

4 cups vegetable or chicken stock

15 ounce can coconut milk

Juice from ½ lime (about 1 tablespoon)

Sea salt and pepper (to taste)

Optional toppings: chopped cilantro and chopped cashews, almonds, or peanuts

Directions

1. Heat the coconut oil in a large soup pot over medium-high heat. Add the onion and saute until translucent, about 3 minutes. Add the ginger and garlic and cook for 1 more minute.

2. Add the carrots, turmeric, and stock to the pot. Raise the heat to high and bring the pot to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the carrots are tender.

3. Blend the soup (either in batches in a blender or using an immersion blender) then add the coconut milk and lime juice. Season to taste with salt and pepper then serve with any or all of the optional toppings.

Notes

Salt

Ghee

Pepper

Nutritional yeast

Garlic powder

Cilantro

Avocado

Nutrition

• Serving Size: 2 cups
• Calories: 314 kcal
• Total Fat: 13 g
• Saturated Fat: 10 g
• Unsaturated Fat: 3 g
• Cholesterol: 7 mg
• Sodium: 582 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 7 g
• Total Sugars: 16 g
• Protein: 9 g