What’s in Season: Carrots | Healthy Nest Nutrition

Recipe: Carrot Ginger Soup
Serves 4, Calories 375, Carbs 32g, Fat 28g, Protein 4g
From Lisa Bryan

This gluten-free, dairy-free vegan recipe is hearty, bright orange and delicious.

2 tbsp avocado oil or olive oil
1 medium onion diced
3 cloves garlic minced
3 tbsp ginger minced or finely diced
2 lbs. carrots peeled and chopped
4 cups veg broth
1 bay leaf
1 tsp cinnamon
1 tsp salt

Toppers:
1/4 cup avocado oil
1 shallot
4 tbsp coconut cream
4 tbsp cilantro chopped
4 tsp pine nuts

Heat oil over medium-high in a large pot. Add onions and cook for 1-2 minutes. Add ginger and garlic and stir for another minute or two. Add carrots and cook 10 more minutes. Add the broth, bay leaf, cinnamon and salt. Bring to a boil, cover and turn heat to low for a gentle simmer until carrots are soft. Blend the soup until it’s fully pureed and smooth.

To make the crispy shallots, finely slice the shallot and separate each layer of the slice. Heat the avocado oil in a pan on medium-high and once hot, add the shallots and cook until crispy. To serve, divide each portion of soup into a bowl, dollop one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.