Carrot Coconut Soup
8 Item Recipe
Vegan & Vegetarian
Peel and cut carrots into 1/2-inch rounds. Toss carrots with 2 tablespoons olive oil on baking sheet, sprinkle with sea salt. Set an oven rack 8 inches from the heat source and turn on broiler. Broil carrots until brown and soften, turning with spatula every 5 minutes; this should take about 20 minutes.
Next bring to a boil ginger thyme and simmer for 15 minutes.
Put the onion in pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add garlic, and then add the carrots.
Remove the ginger and thyme from stock and add stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until carrots are soft enough to puree.
Use a standard blender to puree the mixture until smooth. If the soup seems too thick, add more water and reheat gently. Add sea salt and pepper to taste. Serve, with fresh chopped thyme.
- 7 large organic carrots (1 3/4 pounds)
- 1/4 cup coconut oil
- Sea Salt & Freshly Ground Black Pepper
- 6 cups Purified Water
- 1 piece ginger, an inch long, peeled
- 1 sprig thyme, plus more for garnish
- 1/2 large sweet onion, chopped
- 2 large garlic cloves, chopped