Carrot Ginger Soup

Name: Carrot Ginger Soup Recipe
Yield: 6
Ingredients: 1.5 lbs of carrots; 1 tsp ginger paste; 1 onion; 1 zucchini; 4 garlic cloves; zest of 1 organic orange; 1 TB Agave; 1 tsp Cinnamon; 1 tsp Cumin; 1 tsp Onion Powder; 1 liter of water; 1/2 can of full fat coconut milk

(2)

Number of Servings: 6

Ingredients

1.5 lbs of carrots1 tsp ginger paste1 onion1 zucchini4 garlic cloveszest of 1 organic orange1 TB Agave1 tsp Cinnamon1 tsp Cumin1 tsp Onion Powder1 liter of water1/2 can of full fat coconut milk

Directions

Rough chop all veggies, combine with seasonings and water. Simmer on stove top until veggies are cooked through. Transfer veggies and broth to a food processor and blend to your liking. (careful with hot liquids in food processor, make sure steam can escape). You may need to work in 2 batches. Return to pan and add coconut milk.

Serving Size:�Makes 6 ~ 1 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 86.7
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 85.9 mg
Total Carbs: 18.4 g
Dietary Fiber: 4.4 g
Protein: 1.9 g

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Member Reviews

JOANIEDEE
Delicious and Plan friendly! - 5/11/13
FITAT50
I love this soup! I can tell you like garlic, I only use two per the original recipe. I didn't think to add coconut milk to mine, I'll try it next time. - 4/30/13

Reply from THEMRSH (4/30/13)
There is an additional recipe in the Winter Cookbook called "Julia�s Carrot Coconut Soup", all the ingredients are the same as the original but she adds the coconut milk. I love it that way!