Carrot Ginger and Coconut Soup
Recipe found on www.choosingraw.com
1 tbsp coconut oil
1/2 cup onion
1/2 cup celery
2 inch piece of ginger, peeled and chopped
4 cups veggie stock
1 small potato, white or sweet, coarsely chopped
1.25 lb carrots, coarsely chopped
1/2-1 tsp salt
1 1/2 tsp curry powder
1/3 cup coconut milk
1) Sautee the onions, celery, and ginger in 1 tbsp coconut oil in a medium sized pot until the onions are translucent (about ten minutes).
2) Add the veggie stock, carrots, potato, curry powder, and salt to the pot.
3) Bring the liquid to a boil, and then lower it to a simmer. Let the mix simmer for about twenty-five minutes, or until all of the carrots are nice and tender.
4) When the carrots are tender, turn off the flame. It¹s time to blend! You can either use an immersion blender, or you can transfer the soup to a blender and blend it all at once, or, if your blender is smaller, in batches. Remember that hot soup will create pressure in your blender as you work, so remove lids carefully.
5) Transfer the blended soup back to your pot, and warm through. Now the magic happens. If you’re not using coconut milk, go ahead and serve. But if you are (as well you should be) you add the milk now. I recommend full fat coconut milk for sure: after all, the fats in coconut have been proven to aid tissue repair and have antibacterial properties.
Makes 7-8 servings