Carrot Ginger Soup
This plant-based soup is rich in immune-boosting nutrients and makes a great meal prep option!
Ingredients:
- 2 Tbsp EVOO
- 1 onion, sliced
- 1 red pepper, sliced
- 1 knob of ginger
- 3 cloves of garlic
- Sprinkle of cinnamon
- Sprinkle of turmeric
- Salt & pepper
- 7 carrots, chopped
- 4 cups of vegetable stock
- 1 can light coconut milk
- Sprigs of fresh parsley
Instructions
- Heat a large saucepan over medium heat and add the EVOO. First sauté your red pepper and onion until softened. Add ginger, garlic, cinnamon, turmeric, salt and pepper and continue to sauté until softened.
- Add carrots to the pot and cover with a lid, let cook for 4-5 minutes.
- Remove the lid, add the vegetable stock (enough to cover all the vegetables) and can of coconut milk and let simmer with the lid on until all veggies are softened.
- Carefully transfer to a blender and blend the soup together on high speed until creamy.
- Serve and enjoy immediately or store in an airtight container in the fridge. Garnish with parsley.
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