Carrot Coconut Soup

This recipe was inspired by my really good friend Sam. She made it for me this weekend and I loved it so much I had to come home and make my version of it for my family and now share it with you.

Ingredients:

• 1 TBS coconut oil
• 1 medium onion, chopped
• 6 medium to large carrots, chopped
• 3 medium to large potatoes, chopped (if using russet, peel them)
• 1/4 cup fresh ginger, chopped
• 6 cups water
• 1 1/2 tsp salt
• 1 small can coconut milk (5.6oz or 165 ml)
• 1 TBS fresh ginger (optional)
• cayenne pepper (optional)

Steps:

• Melt the coconut oil in a large pot
• add onions and cook 2 to 4 minutes
• add carrots and potatoes and mix well to coat with the oil, cook another 3 minutes
• add water, ginger and salt, bring to a boil, reduce heat to medium and cook another 15 minutes or so, until the veggies are soft but not falling apart
• turn off heat, add the coconut milk and blend!
• I added 1 TBS of fresh ginger at the end to add a little extra kick and to boost our immune systems during this cold weather. Make sure to test this if you have children sensitive to too much spice. We love ginger at our house 🙂
• sprinkle a dash of cayenne pepper for extra heat

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