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
- 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
- Place a saucepan over medium heat, add in your coconut oil, garlic and onion. Cook until the onions are translucent.
- Then add in your carrots with broth and coconut milk along with ginger and a bit of salt and pepper.
- Cook until carrots are soft, about 12-15 minutes.
- 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.
- Top with more fresh ginger and enjoy. I added some shredded chicken to mine and it was AWESOME.