This super easy-to-make Coconut Carrot Soup is one of my favorite things to eat and make! It’s sweet and tangy, super digestible, and feels so nourishing. It’s kid-approved too; my son loves it and asks for more!
Ingredients:
About 3 (loose) cups of very roughly chopped fresh carrots
1 inch piece of fresh ginger, peeled and roughly chopped (you can substitute 1/2 teaspoon dried ginger if necessary but fresh is better!)
1 tablespoon bullion (your choice veggie or chicken)
1 can coconut milk
1/2 cup orange juice (Substitute 1 tablespoon lemon juice and 1 tablespoon sugar or agave if no orange juice)
For serving: Soft goat cheese , squeeze of lime, and sourdough bread
Instructions:
Start by placing carrots and ginger in a large heavy bottomed pan.
Add water to just cover and bring to a boil. Add the bullion. Cover and turn down to medium heat for about 15-20 minutes or until carrots are soft enough to pierce with a fork.
Turn off heat and let cool for 5-10 minutes. Then pour into a blender (do it in parts if it all doesn't fit with a little room to spare). Add can of coconut milk and blend, starting low and progressing to high until it's smooth.
Serve with some goat cheese , a squeeze of lime, and some sliced sourdough bread. Enjoy!