Carrot-Ginger Soup

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.

Serving made extra-large to show the pretty. Topped with avocado.

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