Creamy Coconut Carrot and Ginger Turmeric Soup

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Serves 4-6 

Ingredients

  • 1 bag organic Carrots (about 10 large Carrots)

  • 1 large Yellow Onion, diced

  • 6 inches fresh Ginger, peeled & chopped

  • 3-4 inches fresh Turmeric, peeled & chopped

  • 32 oz. organic Vegetable Stock

  • 1/2 cup organic Coconut Milk

  • 1/4 cup Hemp Seeds (high omega oils)

  • 2 T unrefined Coconut Oil

  • Pink Salt and Pepper

  • Cilantro

Directions

Heat coconut oil over medium high heat in a soup pot.  Add carrots, onion, ginger, and turmeric and sauté, stirring until onions are translucent. After about 10 minutes, add stock and simmer until carrots are tender. Add to a blender with 1/2 cup coconut milk and hemp seeds to puree until smooth. Garnish with Cilantro. Enjoy

Soups, Lunch, DinnerJen Van HornComment