GINGER ORANGE CARROT SOUP
5 medium carrots
2 celery stalks
1 garlic clove
thumb of ginger (add more for more zing!)
1/2 cup red onion
2 tbls coconut oil
~24 oz vegetable broth, as needed
1 orange, zested and juiced
salt and pepper to taste
basil/herbs + extra virgin olive oil (optional
Clean and rough chop the carrots, celery and onion, saute in 2 tablespoon of coconut oil until they begin to soften. Add in the garlic clove and ginger and continue to cook until the garlic is softened but not burnt, about 3-5 minutes.
Deglaze the pan with 12 ounces of the vegetable broth, cover and set to simmer until the carrots are completely softened. Pour the mixture into a blender, add the orange juice and zest and a good pinch of salt and pepper, carefully bend on high until the soup is smooth, adding more broth as needed to achieve a smooth and desired consistency.
BONUS TIP: Chop fresh basil with salt, whisk together with a drizzle of olive oil. Top soup with a spoonful for a super yummy and elegant presentation.1