CARROT SOUP

Ingredients

• 3 cups sliced raw carrot

• 2 cups of water

• 2 tbsp minced fresh ginger root

• 2 tbsp minced fresh turmeric root

• ½ cup coconut milk

• ½ tsp coconut oil

• ½-1 tsp sea salt (or to taste) black pepper to taste

• 1 tsp cinnamon

Method

Place 3 cups of sliced carrot rounds into a medium pot with 2 cups of boiling water.

Let the carrots boil for 20 minutes on the stove top or until tender with the lid on

In a large saucepan, saute the diced ginger and turmeric root in coconut oil with some salt and pepper for 5 minutes on medium heat.

When the carrots are finished cooking, combine all the remaining ingredients in the soup pot with the cooked carrots. Blend all the ingredients using an immersion blender. You can also use a regular blender or food processor to blend this soup if you don’t have a stick blender.

Season with a pinch of salt and black or white pepper to taste.