Monday, January 27

Carrot Ginger Soup

Prep and Cook Time: 30-40 min.
Tools: Blender, or food processor 
Serves: 6-8

3 cups of chicken or bone broth 
2 pounds of organic carrots trimmed and peeled and chopped in 1/4 inch pieces
2 thumb tip size pieces of ginger approximately 1 inch long each peeled
8 ounces of coconut milk
1 tsp of Himalayan Sea salt
1/2 tsp of black pepper (or more to taste)
A pinch of cayenne pepper for those who want some extra heat
A dollop of extra coconut milk or whipped cream (recipe coming soon!) per serving

1. Heat the broth in a large pot.
2. Add the carrots and simmer for approximately 20 minutes until tender. 
3. While the carrots cook, blend the coconut milk and ginger pieces until smooth. 
4. After 20 min., add the coconut/ginger mixture to the simmering carrots along with the sea salt, black pepper and pinch of cayenne pepper. 
5. Once the carrots are tender, blend what's in the pot in a larger blender or food processor until smooth.
6. I like to add a tablespoon of whipped cream on top of the soup when serving. Will post this recipe post Whole30 as we make it with full-fat whipping cream, and in for the Whole30 Approved version you can add an extra drizzle of coconut milk mixed with cinnamon and nutmeg. 
7. Enjoy! 

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