Recipe Overview | Cooking Essentials

Where spicy ginger meets sweet carrots in a creamy coconut bath, garnished with crunchy pumpkin seeds – a follicular phase delight to energize and uplift.

Carrot and Ginger Soup

Where spicy ginger meets sweet carrots in a creamy coconut bath, garnished with crunchy pumpkin seeds – a follicular phase delight to energize and uplift.
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Serves: Lunch
Serves: 4
Phase: Follicular
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • ¼ 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
  • ¼ cup toasted pumpkin seeds

Instructions

  • In a dutch oven over medium heat, heat oil and add in onion to sauté 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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