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Carrot Orange and Ginger Soup

This is a beautiful creamy soup. You can make it vegan by using coconut oil and veggie broth. But personally if I were cooking it for my family I would definitely use beneficial homemade bone broth.

CourseApppetizer, Main Dish

Servings	Prep Time
8	1hour

Cook Time

1 hour

Servings	Prep Time
8	1hour

Cook Time

1 hour

Ingredients

2lbs carrots, peeled and quartered
1medium onion chopped
2cloves garlic minced
2tbsp grass fed butterI use Kerrygold
1/2tsp ground coriander
1/2 tsp ground cumin
4 cups Veggie broth or homemade vhivken bone broth
1 15 oz can full fat coconut milk
1tbsp orange zest
1tsp grated fresh ginger
salt and pepper to taste

Instructions

Place butter in a large stock pot over medium high heat. Once butter melts add onions and carrots and saute for about 4 to 5 minutes stirring occasionally. Add garlic and ginger and cook for a minute more. Add stock of choice and simmer for about 30 minutes until carrots are tender. Using an immersion blender puree until smooth. Add spices, coconut milk, and orangejuice and zest and cook for 15 minutes more. Salt and pepper to taste.