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Carrot Ginger Immunity Soup

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Servings 4

Ingredients
  

  • 12-15 carrots depending on size, peeled & chopped
  • 1 medium onion chopped
  • 1-2 tbsp coconut oil
  • 1/2 inch slice of ginger peeled
  • 1 cup almond milk
  • 2 1/2 cups water
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • 3 tbsp maple syrup
  • Juice from 1/2 orange
  • Pepper to taste

Instructions
 

  • Heat the almond milk, 1 1/2 cups of water, bay leaf, salt and turmeric in a large pot on low. Stir occassionally.
  • Chop the carrots and onions and add them to a pan on medium heat with enough coconut oil to thoroughly coat. You can add more as needed, this gives the veggies a nice flavor and keeps them moist. Cover and cook the carrots and onions for 15 minutes or until they are very soft and starting to caramelize (turn brownish), stirring occassionally.
  • Add the carrots and onions to a food processor or blender with the ginger and 1 cup of water. Blend until smooth and creamy and add to the pot of warm almond milk.
  • Add the maple syrup and orange juice and mix everything together well. Add pepper to taste for an extra kick. If you want more ginger flavor, add some additional ginger powder.
  • Let simmer on low for another 5-10 minutes.