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2 cups of chicken broth
1 cup of organic carrot juice
1 teaspoon of fresh grated ginger
1 tablespoon of olive oil
6 medium carrots, chopped
1 leek, chopped
1 medium onion, chopped
Ground Sea Salt to taste
1/4 cup of unsweetened shredded coconut as a garnish

In a small pot, mix broth, ginger, and carrot juice and allow to simmer for 20 minutes. Then, in a separate pot, add olive oil, carrots, leeks and onions. Cook until the onion is translucent. Put the broth mixture in with the cooked vegetables. Bring to a boil and let reduce heat to a medium setting. Garnish each bowl of soup with coconut before you serve. Enjoy this lovely fall soup.

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