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Carrot Ginger Soup

Monday, November 06, 2017

Just a few simple ingredients combine to make a flavorful (and creamy, thanks to the coconut milk) soup that’s sure to please your taste buds. Fresh onion, carrot, ginger, and garlic are all full of antioxidants, vitamins, and minerals to help strengthen your immunity during the cold winter months.

  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 2 to 3 carrots, chopped
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1 3/4 cups vegetable broth
  • 1 (14-ounce) can full fat coconut milk
  • Sea salt and pepper, to taste
 

In a large pot, sauté onion in oil over medium heat for five minutes.

Add carrots, ginger, garlic, and curry powder and toss vegetables until coated in spice. Cook an additional five minutes.Add broth and bring to a boil. Lower heat and simmer 20 to 25 minutes until carrots are soft.

Remove from heat and allow to cool until just warm.

Puree mixture in blender until smooth.

Return mixture to low-medium heat and stir in coconut milk. Add salt and pepper to taste.

Recipe courtesy of The Chopra Center


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