Carrot Ginger Coconut Soup

Cooked up a vegan soup for Gratefull Company a sustainable wellness guide, for you and the planet.

Something I can get behind!

(Makes about 10-12)

1 tbsp coconut oil

1 yellow onion, diced

1 garlic clove, minced

1-2 tbsp ginger, diced (I like to add lots but you can tone it down)

8 carrots, chopped

4-5 cups vegetable broth, depends on desired consistency

2 tsp turmeric (you can experiment with different spices- paprika, cayenne, cumin, coriander)

1 14 oz can of coconut milk

Salt and pepper (increases the bioavailability of turmeric’s key component - curcumin)

Optional toppings: cilantro, pumpkin seeds, roasted almonds, cashews

Packed with antioxidants, anti-inflammatories & healthy fats to support digestion and your immune system.