Real Food Liz/Liz Wolfe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. An underlined hyperlink denotes a sponsored, affiliate or Amazon Services LLC link from which I earn or have earned a fee. For more information, click here.
This delicious soup is made entirely of whole foods and makes a delicious side dish. Because it relies so heavily on one root vegetable, I would encourage eating a small cup of this soup with a main dish of lean meat and a green veggie.
Baby carrots endure an unforgivable amount of processing to give them their petite, shiny uniformity. Use raw, organic carrots and peel them yourself. (It's a better workout than this ridiculous thing.)
5 c. carrots, sliced
3 tbs. coconut oil (see Banana Bread recipe)
2 tbs. grated ginger (you can purchase this in most produce sections)
1/2 c. white onion, chopped
2 cloves garlic, minced
1 heaping tsp. turmeric
1 c. homemade vegetable stock
1 c. homemade coconut milk
Toss the carrots with half the coconut oil and half the ginger. Roast at 350 degrees for 1 hour.
Once carrots are roasted, saute the onion and garlic in the remaining coconut oil for 5 minutes. Add the turmeric and remaining ginger and stird before adding the roasted carrots, broth, and coconut milk. Remove from heat and add by the cup to the blender to liquefy. To reheat, you may want to use a splatter screen.
Want more? Try my Email Exclusives!
Stay in the know & get exclusive subscriber-only goodies!