Coconut-Carrot Soup - cooking recipe

Ingredients

1 tablespoon coconut oil
1 lb carrot, peeled and chopped
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 tablespoon fresh ginger, peeled and chopped
3 cups low sodium vegetable broth
2 cups coconut water
2 tablespoons lime juice
1 -2 teaspoon curry powder
1/4 teaspoon cardamom

Preparation

1. In a saucepan over medium heat, heat oil. Add carrots, sweet potato, and onion. Cover and cook, stirring occasionally, until vegetables are softened and brown slightly, about 10 minutes. Add ginger, stir, and cook 1 minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes, or until vegetables are soft.
2. Transfer soup to a blender and puree until smooth. Add coconut water and blend to combine. Return soup to saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through. Garnish with red pepper, pepitas, basil, and green onion, if desired.