Carrot Coconut Soup
Updated: Nov 30, 2017
Craving something hot with some sweetness? This soup is a great way to warm up your bones on a chilly night! The coconut gives it the perfect amount of subtle sweetness while the ginger offers a nice bite at the end of every spoonful!
1 tbsp coconut oil
½ onion, diced
1 pound carrots (approx. 4 cups), peeled and chopped
Sea salt and pepper to taste
3 cloves garlic, minced and left to sit for 10 minutes (to release allinaise)
1 tsp turmeric
2 tbsp ginger, sliced
3 cups bone broth (or vegetable broth)
⅔ cup coconut milk
Heat large pot over medium heat and add coconut oil, onion and carrots. Cook for 5 minutes. Season with salt and pepper.
Add turmeric and ginger and cook for another minute.
Add broth and bring to a low boil. Then reduce heat to a simmer, cover and cook for 20 minutes, until carrots are tender. Add coconut milk and garlic.
Add your soup mix to a blender (or use an immersion blender) and blend until smooth.
Taste and season with additional salt and pepper and enjoy!