Ginger Carrot Soup
Ingredients
- 2 tablespoons olive oil
- 1 organic yellow onion, chopped
- 1/2 cup whole organic garlic, peeled
- 2 organic celery ribs, clean and cut in 1/2 in pieces
- 3 ounces fresh organic ginger, peeled and sliced
- 1.75 pounds organic carrots, peeled and sliced in 1/2 inch pieces
- 1/4 cup long grain white rice
- 1 quart water
- 2 cans (13.5 oz each) unsweetened coconut milk
- 1.5 tablespoons kosher salt
Directions
- In a soup pot on medium heat, sweat the onions, garlic, celery, and ginger with olive oil.
- When well sweat, add carrots, rice and water. Bring to a boil and then simmer on medium heat for an hour.
- Add the coconut milk and bring back to a boil.
- Add salt and blend the soup either going thru a food mill or with a powerful blender such as a Vitamix.
- Taste for seasoning and serve with a garnish of your choice
Notes
This soup is dairy and gluten free.
