Carrot Soup With Ginger And Coconut Milk

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I decided to pretend it is turning crisp and crunchy outside and whipped up a batch of this insanely delicious carrot soup with ginger and coconut milk. If the name of it doesn't have you drooling, you have no food soul. It's funny, because I told Matt after I finished pouring the last drop of steaming hot soup into a bowl that I could just taste the depth, yet subtly strong flavors in it, pretending I was Maneet Chauhan or something. I am trying to find my own foodie soul, and man is the world of food vast and intimidating! I guess soups are a good place to start? 

Last week I mentioned on my Instagram that I will be sharing gluten-free recipes I make periodically, since I am now at a stage where my body is reacting to the gluten I have been eating. Honestly, I ate it all through my pregnancy with Wes and while I was breastfeeding to keep my milk supply up, and I didn't have any adverse reactions. (Something about a woman's body having an immunity to certain food allergies while pregnant and all that? I don't know. I think it's a real thing but haven't extensively researched it to even know if it is a real thing. Whatever.) I am still nursing, but since it is less frequent, I think my body has kicked back into its normal, anti-gluten mode and I have been having the headaches, digestion problems, fatigue... that whole mess. Anyway, this isn't about my gluten issues. This is about getting back into a gluten-free lifestyle, so enter this soup! It is gluten-free, dairy-free and vegan! I call that hitting the healthy food trifecta.

On top of this soup being packed with fresh veggies and juices, I added a packet from the Blend Box of Daily Good Greens blend from ALOHA to my soup. It is a vegan nutritional supplement which contains two servings of fruits and veggies in a packet with whole-food vitamin D. I've been using them for the past couple of weeks and putting it into my water and  workout smoothies for an extra dose of energy and nutrients because I am a mom and forget to eat regular meals sometimes. (Oops!) I really like the boost I've received and how it has cleansed all the junk out of my system. You can sign up for the free trial that comes with six daily green powders in all three flavors to try. The trial is 14 days with the benefits of becoming auto enrolled into the monthly subscription.

Now, let's get to making this delectable soup! Scroll on below to find the recipe that is perfect for the transition into fall!

Carrot Soup With Ginger and Coconut Milk
Serving size: 4

Ingredients:

2 tablespoons olive oil
1/2 sweet onion, chopped
4 cups carrots, chopped (approx. 6 carrots)
2 tablespoon fresh ginger, minced
2 cloves garlic, minced
1/2 tablespoon orange zest
4 cups vegetable broth
1 tablespoon fresh squeezed orange juice
1 tablespoon fresh lemon juice
14 oz can coconut milk
1 packet of Aloha Original Daily Good Greens powder (optional)
Fresh ground pepper and sea salt, to taste
Chives or green onions to garnish



Directions:

1. Heat the olive oil in a large pot. Add in the chopped onion and sauté until barely translucent.

2. Next, add in the carrots, ginger, garlic, orange zest, broth, orange juice and lemon juice. Bring the mixture to a boil. Once it is at a rolling boil, cover and simmer for about 20 minutes until the carrots are tender.

3. Pour the mixture into a food processor or blender and puree until smooth.

4. Transfer the puree back into the pot and add the coconut milk, Daily Good Greens powder, salt and pepper to taste. Serve it up in your cute soup bowls and dig in!

Truly, this soup has incredible flavors and is easy to make. We ate ours with grilled chicken and spinach salad, which made it one of those hearty meals without the extra rubbish that clogs your arteries and bowels. One word: yummo! (That's not really a word, but you know how I like to make up words!)

Let me know if you whip up a batch of this soup! Enjoy, my friends!