Coconut Carrot Ginger Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Vegetarian: True
- Weight Watchers: 11 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 8 large carrots, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves garlic, minced
- 4 cups vegetable/chicken stock
- 2 tablespoons grated ginger
- 1 can coconut milk
Instructions
Sautee onions in coconut oil, add carrots and salt, cook through.
For 30 seconds and remove from heat.
Place vegetables in a blender with stock and ginger, blend well.
Return to heat and bring to a boil for 3 minutes.
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