Creamy Carrot Ginger Soup (Vegan)
4 pounds of carrots chopped (2 x 2 pound bags) - cut off stems and chop into 2-inch pieces
1-2 inch piece of ginger diced small
1 leek or ½ onion diced (if you have SIBO use leek instead of onion)
1 can of coconut milk
Add vegetable broth to just cover carrots - buy a large one and you can use water if you need to top if up
4 pounds of carrots chopped (2 x 2-pound bags) - cut off stems and chop into 2-inch pieces
Salt and Pepper to taste
Sautee leek/onion in coconut oil.
Add carrots and ginger and saute for a few minutes
Add broth - cover so carrots are just covered
Simmer on low until carrots are soft
Add in coconut milk
Remove from heat and use a hand blender and blend until smooth. Stir it around to make sure there are no chunks left (you can also transfer into a blender)
Add salt and pepper to your liking.
If it is too thick add a bit more broth, coconut milk or almond milk.
This recipe is perfect for batch cooking and freezing.