Ginger Carrot Soup
organic coconut oil
freshly squeezed lemon juice
Salt and pepper to taste
Optional garnish: raw pumpkin seeds
parsley, full-fat coconut milk
Heat oil in a large 6-quart pot over medium heat; add onions & saute until soft, approx 5-6 minutes.
Add ginger and spices; continue to saute for another 1-2 minutes.
Add chopped carrots and stir to coat with oil and spices; cook 3-4 minutes. Then add water, cover and simmer until the carrots are soft, approximately 30 minutes. Stir in lemon juice.
Transfer soup to a blender and blend on high until pureed. Pour into a clean pot and keep warm on the stove. Work in batches until all of the soup is pureed.
Optional: garnish with raw pumpkin seeds, parsley, or a swirl of coconut milk.
Adapted from The Whole Life Nutrition Cookbook