This easy soup is perfect for cool fall days and throughout the winter season. The warming spices and coconut will aid in digestion. And carrots are rich in essential vitamin A. Yummy!
INGREDIENTS:
3 lbs carrots, peeled
1 onion, chopped
2 tbsp olive oil
1 tsp sea salt
1 tsp ginger
¼ tsp curry
¼ tsp cumin
⅛ tsp coriander
⅛ tsp cinnamon
dash of cayenne pepper
6 cups chicken broth
1 can regular coconut milk
DIRECTIONS:
In a medium pot, saute the onions in olive oil until soft and translucent (5-10 minutes). Add the carrots and spices. Stir until well-combined 1-2 minutes. Add the coconut milk and stock and bring to a boil. Cook for 20 minutes uncovered, or until the carrots are soft.
Blend all ingredients in a blender until smooth. If a thinner consistency is desired, add up to ½ cup of water. Serve warm.
