Ginger Carrot Soup

Ingredients:

• 1 tbsp virgin coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, crushed
• 2tbsp grated ginger
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp allspice
• 2 pounds carrots, peeled and chopped
• 6 cups water or vegetable broth
• 2 to 3 tbsp freshly squeezed lemon juice
• 1 to 2 tsp sea salt or Herbamare, or to taste coconut milk, for garnish

Instructions:

1. Heat coconut oil in a large 6 quart pot over medium heat; add onion and sauté until soft, about 5 minutes. Add garlic, and spices; continue to sauté for another 1 minute.
2. Add chopped carrots and stir to coat with oil and spices, cook 3 to 4 minutes. Then add water or broth, cover and simmer until carrots are soft, about 30 minutes. Stir in lemon juice.
3. Transfer soup to a blender and blend on high until pureed. Pour into a clean pot. Work in batches until all of the soup is pureed. Add sea salt to taste.
4. For added taste and appearance, serve with a swirl of coconut milk if desired.

Category: Soups