Gingered Carrot Soup
This simple, light soup is perfect for lunchtime! Be sure to use the full-fat coconut milk to get the full health benefits.
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Cooking tools:
- Immersion blender
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Ladle
- Can opener
- Stove
- Serving bowl
Ingredients
- 2 Tbs. coconut oil
- 2 medium leeks, white and light green parts only, thinly sliced
- 2 Tbs. ginger root, minced
- 4 Tbs. dry sherry or white wine
- 3 lbs carrots
- 4 cups vegetable broth
- 1 tsp. ground ginger
- Sea salt, to taste
- 1 can full-fat coconut milk (we recommend the brand Native Forest if available)
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