Creamy Carrot Ginger Soup w/Cashew

One of my favorite soups, especially in that you can change out ingredients like pumpkin for carrots, or add different herbs, salts, peppers, spices.

This soup contains coconut milk, one of my favorite additions to soups and vegetable broth (great brands are Nature's Forest for Coconut Milk, and I use a powdered vege broth called Vogue).


INGREDIENTS

* 6 - 8 T. Coconut Oil (you can call our office if you don't have a source)
* 1 pound carrots (any style)
* 1 chopped Onion
* 2 Garlic cloves
* 1/2 teaspoon Curry powder (or Garam Masala) - optional
* 1 14 ounce can Coconut Milk (Nature's Forest)
* 3 C. Vegetable Stock (made from powdered)

* 3 T. Ginger Puree (made by Ginger People found anywhere)

* 3 T. Fresh Lemon Juice

Celtic or Real Salt, Fine Pepper, Cayenne, to taste

How To Put The Soup Together:

*Steam carrots and cashews to tender
*Saute Onions and Garlic in Coconut Oil, add Curry, Vege Stock and Coconut milk, heat, stir, then simmer for 10 minutes
*Remove from heat combine steamed and sauteed in soup pot,

* Add all other ingredients, ginger puree, lemon juice, curry (optional) and cool down until warm

* Whip or puree in the soup pot, by Vitamix, or in cupfuls in Personal Blender.

*If using a Vitamix, secure lid

* If using personal blender only 1/2 fill 16 oz containers

*If blending in pot, use same setting as for mashed potatoes

*Sprinkle pot, or individual bowls, with optiona herbs likel basil or chopped Cilantro.
*Serve promptly.

This lovely fragrant soup will certainly brighten your mood!

You can use this same method with zucchini, squash, cauliflower, spinach or really any vegetable. Adding the onion, garlic and coconut milk, etc., really makes everything taste creamy and delicious.

"Let's not "substitute" but let us "replace" with better tasting foods and drinks that are better for you, and most importantly, provide better results!" Maraline Krey