carrot ginger soup
Author: courtney
Recipe type: soup, entree, vegetable
Serves: 4
- 1 pound bag of organic baby carrots
- 1 small purple onion, peeled and cut up
- 8 cloves garlic, peeled
- 1/3 cup raw cashews
- 1 5.4 ounce can Native Forest coconut cream
- 4 cups homemade or organic chicken broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 to 2 inch piece of fresh ginger, peeled and chopped
- Soak the cashews in the coconut cream in the large Vitamix container.
- Steam the carrots, onion, and garlic for at least 30 minutes.
- Add the chicken broth, salt, pepper, and ginger to the Vitamix container.
- Add the steamed carrots, onion, and garlic to the Vitamix container.
- Firmly secure the lid on the Vitamix, and cover with a towel to avoid injury.
- Turn on the Vitamix on low, then moving to high, and puree the ingredients into a soup for about one minute.
- Transfer to a medium saucepan and heat thoroughly over medium heat.
Recipe by The Naked Avocado at https://nakedavocado.com/2013/11/carrot-ginger-soup/
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