Vegan Carrot Ginger Soup
This beautiful soup is uber-healthy, vegan and dairy-free and full of fantastic flavor.
3 tablespoons Sun Harvest coconut oil
1/2 small yellow onion, diced
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1 teaspoon ground ginger
1/2 teaspoon turmeric
2 pounds carrots, peeled and sliced 1/4-inch thick
4 cups First Street vegetable broth
1/2 cup First Street orange juice
One 14-ounce can coconut milk
Salt and white pepper, to taste
Heat the coconut oil in a soup pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes, stirring often. Add the garlic, ginger and salt and pepper and sauté for 1 minute, stirring constantly. Add the ground ginger and turmeric and sauté for 30 seconds. Add the carrots, vegetable broth and orange juice and bring the mixture to a boil. Reduce the heat to a simmer and cook until the carrots are very tender, about 20 minutes. Add the coconut milk and stir to combine, then remove the soup from the heat.
Puree the soup in batches until very smooth. Return the soup to the pot and adjust the seasoning, adding more salt and pepper, if necessary. Reheat the soup over medium heat and serve hot.