Spring Carrot-Ginger Soup
2 cups organic carrots, chopped
2 organic shallots, chopped
2-3 cloves of garlic, chopped
2 Tbsp organic coconut oil
6 cups water
1 can organic full fat coconut milk
2 tsp grated ginger, peeled
1 tsp fresh thyme
1 tsp Virtuous Living Hope blend
2 tsp Virtuous Living Himalayan pink salt (or brand of your choice)
1 tsp ground turmeric
2tbsp fresh parsley, garnish
In a medium sauté pan, sauté shallots, and garlic in coconut oil until translucent. Remove from heat.
Place carrots, and water in high powered blender and blend on high until pureed. Pour carrot puree, into pot, on medium heat. Continue by adding sautéed vegetables, herbs and spices. Grate peeled ginger into the soup mixture. finish by adding 1 can of full fat coconut milk to thicken. Cook about 8-10 minutes on medium-low heat. Adjust seasoning to taste with salt and pepper and serve.
Garnish with fresh parsley.