Ginger Infused Carrot Soup
Ingredients
- 3 small onions, finely chopped
- 2 tbsp coconut oil
- 6 carrots, chopped
- 1 inch piece of ginger, finely chopped
- 2 tsp cumin powder
- 1 tsp turmeric powder
- 8 cups chicken stock
- 1 lemon, juiced
- ½ cup coconut cream
- salt
- ½ tsp black pepper powder
Garnish
- freshly ground black pepper
- ¼ cup cup sunflower seeds
- handful micro-greens
- lemon wedges
Instructions
- In a medium-sized cast iron pot, on medium heat, sauté the onions in coconut oil until they become golden brown. Add the carrots, and sauté for 5 minutes.
- Add the ginger, cumin powder, turmeric powder, and chicken stock, and bring the liquid to a boil. Cover the pot and simmer on low heat for 20 minutes.
- Once the carrots are fully cooked and soft, blend the ingredients until it reaches a smooth consistency. Add lemon juice and coconut cream and season with salt and black pepper powder.
- Serve the soup in a bowl, and garnish it with pepper, sunflower seeds, and micro-greens. Don't forget a lemon wedge on the side.