Carrot Ginger Turmeric Soup

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Soups Vegetable Main Course

1 bag organic carrots, shredded and chopped

1 large onion,chopped

2 T coconut oil

5 inches fresh ginger, peeled and chopped

3 inches fresh turmeric, peeled and chopped

32 oz. organic vegetable stock (can add additional cup if you like a thinner soup)1

1/2 cup organic coconut milk1

1/4 cup hemp seeds

Salt and pepper to taste

Heat coconut oil or butter over medium high heat in a soup or stock pan

. Add the carrots, onion, ginger, and turmeric and sauté, stirring occasionally until onions are slightly transclucent.

After about 10 minutes of sauté, add the stock and allow to simmer until carrots are fork tender (another 10 minutes).

If using a blender work in batches and blend until smooth and creamy.

Stir in coconut milk

Garnish with hemp seeds

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