Carrot Coconut Ginger Soup
Soups are easy to digest and nutrient dense. This soup is creamy, satisfying, and naturally sweet. Add some crunchy curry chickpeas on top for an added munch.
YIELD: 1-2
INGREDIENTS:
2 cups of large organic carrots (chopped)
8 cups of water
¾ cup of light organic coconut milk
1 tsp of fresh grated ginger
1/4 tsp pink himalayan salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 tbsp of organic ghee (sub olive oil)
1/4 cup of crunchy curry chickpeas to top
Fresh oregano (optional)
INSTRUCTIONS:
Boil 8 cups of water in a saucepan.
Rinse and chop carrots into ¼ inch circles.
Boil the carrots for 25-30 minutes (until soft and easily pierced with a fork).
Save 1/4 cup of carrot water before draining. You may not use it, but if you want to make the soup thinner, you will have it.
Drain the carrots in a colander. Let them drain/cool for 5-10 minutes.
While you wait, measure all other ingredients (ginger, salt, pepper, garlic) and set to the side.
Melt 1 tbsp of ghee in the empty saucepan and bloom the spices on a medium heat for 1 minute.
Two options next: either add the carrots and coconut milk into the saucepan with the ghee/spices and blend using an immersion blender. Or place the cooked carrots in a blender with coconut milk and bloomed ghee/spices.
Blend on low until smooth. (Add the saved carrot water if needed to thin the soup to your desired consistency.)
Ladle each serving to a bowl. Add crunchy curry chickpeas and oregano leaves on top.
Enjoy!