Bugs Bunny Would Love These!

carrot ashley

So today I was cutting through the Feed Your Vitality kitchen and I saw the biggest carrots I have ever seen in my life. And I wasn’t the only one impressed. Even the professional chefs in our kitchen who work with carrots all the time agreed that these were exceptional. I was inspired to take a picture so I could post it in our blog and convinced our beloved leader, Ashley Nanney, to model with them. (Unfortunately they are not record setting – according to the Guinness Book of Records, the heaviest carrot on record was over 18 pounds, and the longest carrot was over 19 feet!) In honor of these beautiful carrots, I am passing along a carrot recipe.

 

This recipe is from the PaleOMG website, one of our favorites!

Simple Ginger Carrot Soup

Ingredients

  • 2-3 cups chopped carrots (I used baby carrots)
  • 2 cups vegetable broth
  • 1 (14oz) can of coconut milk
  • ½ yellow onion, finely diced
  • 3 tablespoons fresh ginger, minced (the more, the better)
  • 2 garlic cloves, minced
  • 2 tablespoons coconut oil
  • salt and pepper, to taste

Instructions

  1. Place a saucepan over medium heat, add in your coconut oil, garlic and onion. Cook until the onions are translucent.
  2. Then add in your carrots with broth and coconut milk along with ginger and a bit of salt and pepper.
  3. Cook until carrots are soft, about 12-15 minutes.
  4. Once carrots are soft, use an immersion blender to mix until soup is smooth and creamy. If you don’t have an immersion blender, add it to your food processor, like I did.
  5. Top with more fresh ginger and enjoy. I added some shredded chicken to mine and it was AWESOME.
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