Carrot Ginger Soup

Posted on November 14, 2016 by Janice Friedman in Soups

Serves

Serves

1

1

Level

Level

Easy

Easy

Ingredients

Ingreds.

10

10

Total

Total

10 min

10 min

Serves

Serves

1

1

Level

Level

Easy

Easy

Ingredients

Ingreds.

10

10

Total

Total

10 min

10 min

Ingredients

2 cups carrots (sliced into chunks)
1/2 young thai coconut (OR 1 cup unsweetened coconut milk and 1/2 Tbsp coconut oil)
1/4 cup onion (chopped)
1 clove garlic
1 tsp fresh ginger
2 tsp raw apple cider vinegar (OR raw coconut vinegar)
1/4 tsp black pepper
2 Tbsp nutritional yeast
1 cup unsweetened dairy-free milk
1 pinch sea salt

Servings:

Units:

Directions

Prep

10

Total

10

Place all ingredients in the blender and blend until very smooth.
Place in a blow and garnish with shredded carrots and cilantro.
If you want to warm the soup, place in pot on low heat and stir while checking temperature with your finger regularly. It's ready once it's warm. You can also blend with a high powered blender for a little time to warm it up.

Nutritional Information (per serving)

Calories: 216kcalFat: 7gCarbs: 30gProtein: 10g

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