Carrot Ginger Soup
This soup makes a great breakfast - or any other meal. FREEZING/MEAL PREP: It freezes well, just store in a freezer-safe container. It also is great for meal prep since you can make it and eat it throughout the week.
Servings: 4 people
Ingredients
- 1 tbsp Coconut Oil, Avocado Oil, or other fat
- 1 medium Yellow Onion, diced
- 1 clove Garlic, minced
- 1 tbsp freshly grated Ginger (or 1 tsp dried Ginger)
- 1.5 lb Carrots, peeled and roughly chopped (you can also use baby carrots)
- 3 cups Chicken Broth
- 1 cup Coconut or Tigernut Milk
- Sea Salt to Taste
Instructions
- Melt the coconut oil in a large saucepan or stockpot over medium heat. Add the onions, garlic, and ginger and cook, stirring occasionally, for about 10 minutes or until the onion is translucent.
- Add the carrots and stock, bring to a boil, and then reduce the heat to a simmer. Cover and cook for 30 minutes, until the carrots are tender and easily pierced with a fork.
- Add the coconut or tiger nut milk and a pinch of sea salt, then use an immersion blender or regular blender to puree the soup until smooth. Taste and add more salt if necessary.
- Serve immediately, refrigerate for up to a week, or freeze in 1.5-2 cup portions in quart-sized freezer bags and lay flat in your freezer.