Recipe Overview | Cooking Essentials
Where spicy ginger meets sweet carrots in a creamy coconut bath, garnished with crunchy pumpkin seeds โ a follicular phase delight to energize and uplift.
Carrot and Ginger Soup
Ingredients
- 2 tbsp avocado oil
- 1 medium onion, diced
- 3 cloves of garlic, minced
- ยผ cup ginger, grated
- 2 lbs lbs carrots, chopped into coins
- 4 cup vegetable stock
- 1 tsp cinnamon
- 1 bay leaf
- 1 tsp fresh thyme leaves (half if using dried)
- 1 tsp salt
- 1 14 oz can coconut milk
- 1 tsp black pepper
- ยผ cup toasted pumpkin seeds
Instructions
- In a dutch oven over medium heat, heat oil and add in onion to sautรฉ for 3-5m
- Add in garlic, ginger and carrots and stir occasionally for 5m
- Add in vegetable stock, cinnamon, thyme, salt and bay leaf. Bring to a boil and reduce heat to simmer
- Cook the soup covered for about 30m or until the carrots are fork tender. Once tender, add in the coconut milk and blend using a standard blender or immersion blender. Taste for seasoning and adjust if needed
- Serve with fresh black pepper and toasted pumpkin seeds to garnish
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