Spicy Ginger Carrot Soup

Ingredients:

• 2 tablespoons coconut oil
• 1 small onion, chopped
• 2 tablespoons ginger, minced
• 2 garlic cloves, smashed and chopped
• 1 teaspoon ground cumin
• 6 carrots, washed and chopped into ½”
• 1 (12-14 oz) can coconut milk, unsweetened
• 1 cup vegetable broth
• 4 tablespoons fresh lemon juice
• Sea salt and black pepper

   
Directions:

1. Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onions and sauté until translucent.
2. Add the ginger and garlic to the onions, and cook for another minute. Add the cumin and stir well, cook until fragrant - under a minute.
3. Add the chopped carrots and sauté for a few minutes, then add the coconut milk and vegetable broth. Lower heat to a simmer and cook for 20 minutes, or until the carrots are just tender.
4. Puree soup using an immersion blender, or standard blender. (Use caution when using a standard blender. The soup will be hot!) If soup is too thick, add a little extra stock or coconut milk.
5. Add the desired amount of lemon juice plus a little sea salt and black pepper. Serve hot.

*Note: Can be made ahead and kept refrigerated for 3-4 days.

source : simplegreensmoothies