Curried Carrot, Ginger and Orange Soup
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1 Tablespoon coconut oil
1 cup sweet onion, diced
3 cloves garlic, minced
1 Tablespoon ginger minced
1 teaspoon curry powder
1/2 teaspoon salt
pinch freshly ground black pepper
2 pounds carrots, roughly chopped
3 cups vegetable stock
1 cup freshly squeezed orange juice
chopped chives for garnish
In a large pot, heat coconut oil over medium heat.
Add onions and cook till translucent, about 5-7 min.
Add garlic and ginger and cook a couple of minutes longer
Add carrots, curry powder, salt and pepper
Add vegetable stock and orange juice and bring to a simmer.
Simmer soup for about 20 minutes or until carrots are tender
Blend soup until smooth sand garnish with chopped chive
Correct seasoning as desired and serve.
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