Carrot Coconut Ginger Soup
2 cups of large organic carrots chopped
¾ cup of light organic coconut milk
¼ cup of water
1 tbsp of organic ghee (sub olive oil)
1 tsp of fresh grated ginger
½ tsp pink himalayan salt
¼ tsp black pepper
¼ tsp garlic powder
¼- ½ cup of crunchy curry chickpeas to top
Fresh oregano (optional)
Boil 8 cups of water in a saucepan with ¼ tsp of salt.
Rinse and chop carrots into ¼ inch circles.
Boil the carrots for 25-30 minutes (until soft and easily pierced with a fork).
Drain the carrots in a colander. Let them drain/cool for 10 minutes.
Grate the ginger and set to the side.
Place the cooked carrots in a blender with coconut milk (use the solids and the liquid, garlic, ginger, remaining salt, and pepper.
Blend on low until smooth. (You could also use an immersion blender if you have one).
Place to the side.
Add saucepan back to a medium low heat and add ghee.
Use a rubber scraper to transfer the soup from the blender into the saucepan. Warm on the stove for 5 minutes on low.
Ladle each serving to a bowl. Add crunchy curry chickpeas and oregano leaves on top.