Carrot Orange and Ginger Soup

By GuidingVegan

Ingredients

• 1 1/2 lbs. raw carrots, chopped
• 3 cups vegetable stock
• 3 cups filtered water
• 1 whole orange (about 1 cup)
• 1/2 cup sweet onion, chopped
• 1 stalk celery, chopped
• 2 cloves of garlic, chopped
• 3-4 dates, pitted (adjust to sweeten)
• 1 1/2 inch fresh ginger root
• 2 tablespoons coconut oil
• 1 tablespoon orange zest
• 1 teaspoon sea salt (to taste)
• if the ginger is too spicy add 1 can coconut milk
• GARNISH // pumpkin seeds, hemp seeds, fresh cilantro, Classic Cashew Cheese

Preparation

Step 1

In a large soup pot, on medium heat add coconut oil, garlic, onions, sea salt cook until soften.

Add chopped celery, carrots and cook for about 10 minutes allowing the vegetables to slightly caramelize.

Add vegetable stock and filtered water. Then add orange zest, peeled and cubed orange, ginger and dates.

Cook until the carrots are fork tender, about 15 minutes.

Carefully pour the hot liquids with vegetables in a high speed blender (or if you have an emersion blender you may use this as well) with all remaining ingredients and blend until smooth.

Reheat as needed on the stovetop or else store in the fridge for leftovers!

Garnish with your favorite seeds and fresh herbs or cashew cheese.

Enjoy!