Carrot Orange Ginger Soup
Gluten-free/Dairy-free with Vegetarian Options
Recipe from “Fresh from Elizabeth’s Kitchen” cookbook by Elizabeth Kaplan
1 yellow onion, chopped
2 tablespoons coconut oil
7 large carrots, peeled and cut into ¼ inch slices
1 tablespoon fresh ginger, minced
4 cups homemade or store bought chicken stock (see Index) or vegetable stock
1 cup coconut milk (preferably plain So-delicious brand)
½ cup freshly squeezed orange juice from 2 oranges
1 tablespoon grated orange zest
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 Sauté the onion in coconut oil until translucent in a large, heavy bottomed stock pan. Add the sliced carrots and ginger. Sauté over low heat for 4-5 minutes or until carrots are tender. Stir in 3 cups chicken stock. Bring to boil, reduce heat, and simmer, covered, for 20 minutes.
2 Warm the coconut milk in a saucepan. Add warm coconut milk, remaining 1 cup stock, orange juice and orange zest to the carrots. Stir to combine and simmer on low for 2 minutes .
3 Puree the soup in batches in a blender. Return pureed soup to stock pan over low heat. Stir in salt and pepper. Ladle soup into heated soup bowls. Top with a dollop of sour cream and fresh parsley, if desired.