Quick and Easy Carrot Ginger Soup

This carrots ginger soup is so quick, easy and delicious, with anti-inflammatory benefits, packed with vitamins, it'll leave you feeling great!

I love soup season, in fact I feel soup is always in season. All kind but this one in paticular has quickly become one of my faves. So easy and so tasty. I have to admitt I dont love carrots so I was shocked at how much I love this soup. My Husband actually laughs at me because I make it so often now, he says soon I'll be orange. lol. He's got dad jokes. But seriously give this soup a try, it is so worth it and only takes about 45 minutes total to make.

Quick and Easy Carrot Ginger Soup

Ingredients

• About 12 large Carrots- raw/ peeled

• 1 carton (900 ml) low sodium Chicken stock or 250 ml concentrated stock plus water

• 1 Large onion -diced

• 1 can of coconut milk- give it a shake before opening

• 4 cloves diced garlic

• 1 tbs fresh grated ginger

• 1 tbs apple cider vinegar

• 1 tsp tumeric

• 1/2 tsp paprika

• pinch of salt

• pepper to taste

• 1 tbs olive oil

Directions

1. Peel and chop carrots into small pieces

2. In a large pot heat olive oil over medium high heat and add your chopped carrots

3. Dice up you onion and add to pot- sauté for 5 minutes

4. Dice garlic and add to pot

5. Add all remaining ingredients but only a little more than half the can of coconut milk- saving the other half for garnish

6. Bring to boil and let simmer for about 35 mins

7. Remove from heat and using an immersion blender, puree your soup

8. Serve and add a swirl of coconut milk using what you have left over from the can.