Carrot Soup

This delicious soup is perfectly sweet, gently spicy from the ginger, and rich from the coconut milk.  This will most definitely warm you up on a chilly day.

(Also, you might be tempted to peel your carrots before adding to the soup, but it's really not necessary.  You'll never know once the soup is pureed, and plus the skins are full of rich enzymes and healthy micro-nutrients).

INGREDIENTS:

- 2 tablespoons extra virgin coconut oil

- 1 small onion, peeled and roughly chopped

- 5 large carrots (about 1 pound), un-peeled and chopped in 1/2 inch rounds

- 1 green apple, roughly chopped

- 1/2 - 1 tablespoon fresh ginger, peeled and finely chopped

- 1/3 cup freshly squeezed orange juice (about half of 1 large orange)

- 1 BPA-free can full-fat coconut milk (I use this kind)

- 2 cups chicken broth (homemade or this kind)

- 1 1/2 teaspoons sea salt (more or less to taste)

DIRECTIONS:

1. Heat coconut oil in a large saucepan over medium heat, and saute onion, carrot and apple until the carrots are just fork tender (about 10 minutes).

2. Add ginger to saucepan and stir.

3. Add orange juice, coconut milk, broth and salt to saucepan, and turn up heat to a gentle boil.

4.  Once it reaches a boil, turn down heat to a simmer and cook until carrots are very tender.

5.  Carefully transfer soup into a high-speed blender, and blend until very smooth.

5.  Enjoy!

Approximately 4 servings

(Adapted recipe from here)