Carrot Ginger Soup 

COOK 40 min | SERVES 4 

INGREDIENTS

  • 2 Tbsp avocado oil or coconut oil

  • 1 medium onion, diced

  • 1 pound carrots, sliced into ½ inch pieces

  • ½ tsp salt

  • 4 garlic cloves, minced

  • 1 Tbsp ginger root, peeled and minced

  • 1 tsp coriander

  • ¼ tsp red pepper flakes (optional)

  • 4 - 6 cups water or stock

  • Salt and pepper to taste

  • 1 Tbsp fresh lemon juice

  • ¼ cup fresh Italian parsley, minced

INSTRUCTIONS

Heat oil in a medium size stock pot. Add onions and saute over medium heat until translucent, about 3 - 5 minutes.

Add carrots and salt, stir. Cover and cook for 5 minutes over medium heat.

Add garlic, ginger, coriander, red pepper flakes, and 4 cups of water or stock. Stir well and bring to boil.

Lower heat and simmer until carrots are tender about 30 minutes.

Add salt to taste and lemon juice. Stir.

Blend carefully in batches in a high-speed blender until creamy. Serve in bowls and top with minced fresh parsley.