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. thenomadicwife.com
 

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

Ingredients

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

Directions

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!