Carrot Ginger Soup
- 1 organic onion sliced
- 1 inch ginger peeled and sliced
- 1 tablespoon coconut oil
- 2 pounds organic carrots peeled and chopped
- 1 teaspoon cumin
- 1 quart organic veggie stock
- Sea salt and pepper to taste
- Sauté the onion and ginger in the oil in a medium saucepan until soft.
- Add the carrot slices and cook for 5 minutes.
- Add remaining ingredients and simmer for 45 minutes.
- Puree the soup in a blender then season to taste and serve warm.
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