Jan 22, 2015

Carrot Coconut Ginger Soup (Perfect for a Cold)

When life gives you carrots, make carrot soup! I had a lot of ginger and carrot on my hands so I figured I mix them together and see what happened. The result was a creamy, vegan carrot coconut ginger soup, chock full of healthy fats, antioxidants (thank you tumeric!) and vitamins to fight the flu and cold this season. It's also trés delicious!

6 Large Organic Carrots (Peeled and Roughly Chopped)
1 Large Organic Apple (Chopped)
1 Clove of Garlic
1-2 One inch piece of Ginger (more for spice)
1 Cup Pure Coconut Milk*
1 Cup Water*
Dash of Sea Salt
Dash of Herbs de Provence
Large Dash of Tumeric
Olive Oil

To Make: 
Heat oven to 350 degrees. Combine spices, apple, carrot, garlic, and ginger into a baking dish and drizzle with olive oil. Mix and roast in the oven for 30 minutes. Once cooked dump roasted vegetables into the blender and add coconut milk and water. Blend on high until smooth -- If using a Blendtec (Love mine!) press the "soup" button. I garnish mine with unsweetened coconut flakes to give it some texture. 

*Use more or less coconut milk depending on how thick you want the soup to be. I used half a can of light coconut milk from Trader Joe's and the rest coconut beverage. If it's too heavy with pure milk, dilute with water. The key is to add just enough to blend. 

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