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Creamy Ginger Carrot Soup
Ingredients
- 2 tablespoons coconut oil
- 1 small onion, chopped
- 2 tablespoons fresh ginger, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 teaspoon ground cumin
- 6 carrots, washed and chopped into 1⁄2” pieces
- 1 1⁄2 cup coconut milk, unsweetened
- 1 cup vegetable broth
- 4 tablespoons fresh lemon juice
- Black pepper and sea salt
Directions
- Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
- Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well for 30 seconds.
- Add the chopped carrots and sauté for a few minutes, then add the coconut milk and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
- Puree soup with an immersion blender or standard blender. (Use caution when using a standard blender. The soup will be hot!) If soup is too thick, add extra broth or coconut milk.
- Add the desired amount of lemon juice plus season with salt and pepper to taste. Serve hot.
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