Super easy, warms the soul, improves digestion, and is the perfect thing to dive into for lunch all week.
What You'll Need:
1 Tbsp fresh ginger, minced
1 medium onion, minced
1 Tbsp coconut oil
4 c veggie stock
juice of 2 oranges
2 pounds carrots, chopped
1/2 c (1/2 can) full fat coconut milk
1/2 tsp curry powder
1/8 tsp black pepper
salt to taste
Saute ginger and onion in a large soup pot with coconut oil. Cook until aromatic.
Add broth, juice and carrots. Bring to a boil. lower to a simmer for about 20 minutes, or until carrots are tender.
Stir in coconut milk and spices.
Puree to desired texture using an immersion blender*, or allowing to cool before transferring to a traditional blender.
*Your life will change when you invest in an immersion blender. Get one.
Serves 4. <3