Carrot & ginger soup

Recipe:

• 1tbsp coconut oil

• 6 large carrots (washed and sliced thin, peel if not organic leave skins on if organic)

• 2 cups chopped onion

• Pinch of salt

• 1tbsp minced ginger

• 2 cups of stock

• 2 cups of water

• 3 large strips of orange zest

• chopped chives, parsley to garnish

Method:

Saute the onions and carrots: melt the coconut oil in a pot over medium heat and cook the onions and carrots stirring occasionally until the onions soften (about 5 -6 minutes)

Add stock, water, ginger and orange zest: Bring to a simmer, cover and cook until the carrots soften (about 20 minutes)

Remove the strips of orange zest.

Mix the soup with a hand blender or in small batches pour into blender (nutribullet) and mix until completely smooth.

Add salt to taste and garnish with herbs.

Enjoy x