Creamy Carrot Ginger Soup 

Creamy Carrot Ginger Soup

The coconut powder in this soup gives you the perfect creaminess we love in a creamy soup but without the use of eggs, dairy, or nuts. It’s a very soothing soup that is fully plant-based and gluten-free. The spices in this soup can aid digestion and lower inflammation. It can be served hot or cold, and it freezes well.

Serves 4

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 2 cups cauliflower florets
• 2 carrots, chopped
• 3 garlic cloves, chopped
• 1 leek, only the white part, chopped
• 2 tbsp frozen ginger, grated
• 1 tsp turmeric
• 1 scoop bare organic coconut milk powder
• 1 tsp cumin seeds
• 2 and 1/2 cups boiling water
• Sea salt and pepper to taste

Optional Toppers:

• Chili flakes
• Chopped parsley or chives

DIRECTIONS

• Heat olive oil in a medium pot and add the cauliflower, carrots, garlic and leeks. Sauté and stir occasionally for 5 minutes.
• Add the grated ginger, turmeric powder, coconut milk, cumin seeds, pre heated water and season with sea salt and pepper to your taste. Bring to a boil, lower the heat to a medium and cook uncovered for 15 minutes until the vegetables are soft.
• Transfer to a blender and blend until smooth. If the soup consistency feels too thick, add a little more heated water. This is optional. Top with chili flakes and parsley or chives.

Image: Maren Winter, Adobe Stock