Carrot-Orange Ginger Soup

By Vegiegail

Based on a recipe from Elizabeth Kaplan

Ingredients

• 1 yellow onion, chopped
• 1 Tbsp coconut oil
• 7 large carrots, peeled and cut into 1/4 inch slices
• 1 tablespoon fresh ginger, minced
• 4 cups homemade or store bought vegetable stock
• 1 cup non-dairy milk
• 1/2 cup freshly squeezed juice from two oranges
• 1 tablespoon grated orange zest
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• Garnish: toasted coconut (optional)

Details

Servings 8

Preparation

Step 1

Sauté the onion in coconut oil until translucent in a large, heavy-bottomed stock pan. Add the sliced carrots and ginger. Sauté over low heat for 4-5 minutes or until carrots are tender. Stir in 3 cups vegetable stock. Bring to boil, reduce heat, and simmer, covered, for 20 minutes.

Warm the coconut milk in a saucepan. Add warm coconut milk, remaining 1 cup stock, to the carrots. Stir to combine and simmer on low for 2 minutes.

Puree the soup in batches in a blender or use an immersion blender. Return pureed soup to stock pan over low heat. Stir in salt and pepper. Ladle soup into soup bowls. Top with toasted coconut if desired.http://www.keyingredient.com/recipes/1919195032/carrot-orange-ginger-soup/