Creamy Carrot Ginger Soup

Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Add this creamy delicious soup to your list of immune-boosting recipes for the coming flu season. It´s quick and easy, you can make a large batch and freeze to have on hand. Enjoy!

INGREDIENTS

For Coconut Milk (yields 6 cups)

• 2 cups (160g) of unsweetened dried coconut
• 1 ½ quarts (6 cups) of water

For soup

• 1 lb carrots, peeled and chopped
• 1 cup of coconut milk made with the NutraMilk*
• 2 cups vegetable broth – I used frozen vegetable broth that I previously made with the NutraMilk
• 1 medium-sized yellow onion, chopped
• 3 tbsp fresh ginger, grated
• 1 tbsp fresh turmeric, grated
• 1 tbsp coconut oil
• salt & pepper to taste

*Pumpkin seed milk is also a great choice for this recipe.

INSTRUCTIONS

• First, make coconut milk from dehydrated coconut:

• Place the unsweetened dried coconut in the NutraMilk container.
• Press Butter cycle, set for 1 minute.
• Press Start.
• Open the container lid and add 1 cup of water. Replace lid.
• Press Butter cycle, set for 1 minute.
• Press Start.
• Repeat this step for each cup of water, until you have used all 6 cups.
• Press Mix (do not change the default time)
• Press Dispense.
• Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be.

• In a large skillet, over medium heat melt the coconut oil.
• Add onion, garlic, turmeric and ginger. Cook until fragrant and onion is almost clear, about 5 minutes.
• Add carrots, vegetable stock, coconut milk and bring to boil.
• Reduce heat to simmer. Cook about 25 minutes until carrots are soft.
• You can place soup in the NutraMilk or use an immersion blender and process soup until smooth. Add salt and pepper to taste.
• Garnish with fresh herbs such as parsley, coconut cream or sour cream and add pistachios, pumpkin seed or any other topping you like. Enjoy!