Carrot Ginger Soup

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

2 tbsp avocado oil (or olive oil)

1 medium onion (diced)

3 cloves garlic (minced)

3 tablespoons ginger (minced or finely diced)

2 pounds carrots (peeled and chopped)

4 cups vegetable broth

1 bay leaf

1 teaspoon cinnamon

1 teaspoon salt

Optional toppings: coconut cream, crispy shallots, toasted pine nuts and cilantro

Directions

Cook

Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1 to 2 minutes or until translucent.

Stir

Add the ginger and garlic to the pot and stir for another minute.

Cook

Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.

Simmer

Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.

Blend

Turn off the heat and remove the bay leaf. Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.

Serve

Divide each portion of soup into a bowl. If you'd like, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, toasted pine nuts, and cilantro.

Nutrition

• Calories: 186 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 1680 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 7 g
• Total Sugars: 14 g
• Protein: 3 g