Carrot & Ginger Soup

Carrot and ginger soup is the perfect fall recipe. Vegetarians and paleo people love it! It's got a lovely spicy kick for those cool evenings.

I don't know if you love soup as much as I do but I have to say it's one of the saving graces of cooler weather. We may no longer be able to get a slew of jewel toned veg that the summer bounty provides, but there are few still here waiting to be celebrated.

Carrot, is one of them.

This particular recipe yields a rich creamy-without-cream bowl of goodness which I really love making double batches of because it freezes so well. High five for lunch that's made two months in advance! 



wheat free, meat free, egg free, soy free


makes 4 servings

1 doz medium size carrots, washed & chopped
1 large yellow onion, chopped
2 in. ginger, peeled & chopped
4 stalks celery, washed & chopped
1 head of garlic, peeled & chopped
2 T coconut oil
2 L vegetable stock
1/4 C sunflower seeds


prep 5 mins + cook 25 mins

First, chop everything roughly. No need to get fancy here as this soup goes into the blender.
Next, add 1 heaping tablespoon of coconut oil to a big soup pot over medium-high heat. 
Once it's melted, add all your veggies and let it them sit there.
Stir every 5 minutes or so, allowing the bottom to caramelize & everything to soften.
After about 15 minutes, add the 2nd spoon of coconut oil & give it a good stir.
At the 20 minute mark, your carrots should have caramelized a little and the pot should smell of ginger, now's the time to deglaze with the vegetable stock. 
Add all 2 L at once & bring back up to a boil.
Once everything is hot again, transfer to a blender & blend until smooth. 
Top with sunflower seeds, enjoy!