Carrot Ginger Coconut Soup
Cooked up a vegan soup for Gratefull Company a sustainable wellness guide, for you and the planet.
Something I can get behind!
Ingredients:
(Makes about 10-12)
1 tbsp coconut oil
1 yellow onion, diced
1 garlic clove, minced
1-2 tbsp ginger, diced (I like to add lots but you can tone it down)
8 carrots, chopped
4-5 cups vegetable broth, depends on desired consistency
2 tsp turmeric (you can experiment with different spices- paprika, cayenne, cumin, coriander)
1 14 oz can of coconut milk
Salt and pepper (increases the bioavailability of turmeric’s key component - curcumin)
Optional toppings: cilantro, pumpkin seeds, roasted almonds, cashews
Packed with antioxidants, anti-inflammatories & healthy fats to support digestion and your immune system.