Carrot Ginger Soup (GF & Vegan)

This is a recipe that a fellow yogi friend gave me after she made it on a retreat I attended. It 's one that I love and make all the time. I even make a big batch and freeze some of it for a quick meal when I don't feel like cooking.

I know you're probably thinking "soup in the summer?! No thanks." This is a recipe that is perfect all year round. It can be served hot or chilled. :)

Just like all of my recipes I'm going to do my best to give you measurements, this is definitely one of those meals that I just toss in a handful of this and a pinch of that so keep tasting as your making the soup and add more or less depending on what you like.

Ingredients: 3-4 Cloves Garlic (minced)

1 1/2 Onions Chopped

2-3" chunk of Fresh Ginger (peel and mince)

1 Tbs Coconut Oil

1 Smaller Bag of Full Sized Carrots- not baby carrots

2 Cans Full Fat Coconut Milk

1 Carton of Veggie Broth

1 Tsp Cayenne Pepper or Paprika (you could also add a curry blend)

Handful of chopped Cilantro or Scallion to garnish with

  1. Saute garlic, onion and ginger in coconut oil until they start to soften.

  2. Give carrots a rough chop and add them to the pot along with a pinch of salt and the seasoning of your choice (cayenne, paprika or curry)

  3. Cook with lid on for a few minutes.

  4. Add coconut milk and veggie broth. If it seems like you need more broth you can add more or add some water.

  5. Cook at a simmer until the carrots are cooked through.

  6. Blend it up! If you have a hand blender that works great otherwise throw it into a regular blender.*If you are using a regular blender don't put the lid on all the way, or take off the piece on lid. Cover with a towel and then blend. You want to give the steam a place to release as you blend otherwise the top will explode off the blender and you'll have carrot soup all over your kitchen lol.

  7. Top with cilantro or scallions.

  8. If you'd like to eat this chilled throw the pot of soup in the fridge until it has cooled a bit.


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