Coconut Carrot Ginger Soup
With the fall season coming soon, it's time to gear up your immune system to handle the back-to-school bugs, colds, and flus so you can enjoy the crisp cool fall air with your full health! Fall is almost synonymous with soup weather, so we're sharing one of our favorite immune boosting soup recipes just for you.
Try this delicious recipe this season to strengthen your immune system so you can fly into fall feeling fabulous!
Carrots, ginger, and coconut milk work together to provide these amazing health benefits.
Health benefits of carrots
prevents heart disease
reduces high blood pressure
maintains good digestive health
boosts immune system
regulates blood sugar levels
prevents macular degeneration
reduces risk of cancer and stroke
Health benefits of ginger
Effective in treating nausea
Reduces muscle pain and soreness
Anti-inflammatory effects can help with osteoarthritis
May drastically lower blood sugars and improve heart disease risk factors
Helps treat chronic indigestion
Reduces menstrual pain
Lowers cholesterol levels
Contains a substance that may prevent cancer
Improves brain function and protect's against Alzheimer's Disease
Helps fight infections
Health benefits of coconut milk
contains high levels of lauric acid which gets converted to monolaurin in the body, which is an effective antiviral and antibacterial that destroys a large variety of disease causing organisms
Coconuts are highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium,magnesium and phosphorous.
Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.
Carrot Coconut Ginger Soup (Vegan)
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
1 tsp olive oil
1 white onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tsp cumin
1 tsp coriander
5 cups peeled and chopped carrots (approx. 7 carrots)
3 cups vegetable stock
1 cup coconut milk
salt and pepper to taste
In a large saucepan, cook the onion and garlic in the olive oil for 3-4 minutes.
Add the ginger and carrot and continue stirring.
Stir in the spices and cook for a few more minutes.
Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.
Either using an immersion blender or by placing the soup in a blender or food processor, puree until smooth and creamy.
If needed, add additional salt and pepper to taste and serve.
Optional: serve with diced green onion, fresh cilantro and sliced avocado.
If you find it to be too thick when you’re done, simply stir in some extra vegetable stock, water or non-dairy milk.