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Coconut Carrot Ginger Soup

February 16, 2009

Here is a little taste of Asia.  This is a super simple recipe that will warm you down to your toes.  You’ll need a stock pot and a blender.

carrot-ginger-soupCoconut Carrot Ginger Soup

8 Carrots
4 Onions
1 3-inch piece of Ginger
8 Cups of Chicken Stock – use the broth that you can order from us, or make your own with chicken bones
Coconut Milk
Coconut Oil
Sea Salt & Cracked Black Pepper

Put a stock pot on the stove and turn to medium heat.  Add coconut oil.  Chop up carrots and onions and sautée.  Peel the skin off the ginger with a peeler or paring knife and dice it up.  When the onions get to be translucent, add the ginger.  Cook for several minutes, then add the chicken stock, salt, and pepper.  Cook for about 20 minutes until the carrots are soften.  Remove from heat and let cool slightly for a few minutes.  Use an immersion blender to purée, or add a couple ladle-fulls at a time into a regular blender to purée.  The soup will be really creamy and solid orange in color.  Serve in a bowl and top with a tablespoon or two of coconut milk.

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