|5 min||30 min||2|
|2 cup chopped||Carrots|
|2 tsp||Coconut oil|
|1 cup||White onion (chopped)|
|1 piece, 1-inch||Ginger root|
|2 cup||Vegetable stock/broth|
|1 piece, 1-inch||Turmeric root|
|1/4 tsp||Black pepper|
|1/4 tsp||Cayenne pepper (add cayenne pepper slowly as per your spice tolerance)|
|1/2 cup||Coconut milk (canned)|
1. Sauté onion with coconut oil, ginger and turmeric.
2. Meanwhile, chop carrots into inch thick slices. Add veggie stock and carrots to a pot and bring to a boil. Cover and let simmer for 5-15 minutes, depending on the thickness of your carrots.
3. With a fork, test that they are fully cooked through and remove from heat.
4. Add coconut milk and spices and blend until smooth.
serve with a garden salad drizzled with olive oil and balsamic dressing
are high in beta carotene which converts to vitamin A and is important for healthy skin and immune system