Orange-Ginger Carrot Soup

This is my favorite soup!

I could tell you how amazing this light and savory soup is, 
how easy it is to make, and how it's even tastier the next day;
but I'm afraid you'd take my word for it, 
and miss out on making a pot for yourself!

Ingredients:

6 cups of water

¼ cup of dried Parsley

1 large orange with the rind completely grated into zest

Juice of 1 large orange

2in piece of ginger, skinned and grated

½ teaspoon of Turmeric

1 tablespoon of Kosher Salt, plus 2 teaspoons of more

½ teaspoon of ground Black Pepper

2 lbs of carrots, unpeeled, cut into 1” sections

Plus:

¾ cup of Coconut Milk

2 cups of broth

Directions:

In a large kettle of medium-high heat bring to boil the 6 cups of water and all the spices, including the orange zest and the juice from the orange. While works towards boiling, chop your carrots. There's no need to remove their skins, just snip off the tips at both ends and chop them into 1" sections. Place all the carrots into the boiling water and maintain a soft, steady boil until the carrots are fork-tender. 

Drain the carrots with a colander, catching the broth beneath it with a large mixing bowl. Use your food processor to puree the cooked carrots into a paste. When all the carrots have been pureed, slowly mix in the coconut milk and 2 cups of the broth you trapped (you can use more if you like a lighter textured soup). 

Serve with a sprinkle of fresh Thyme and enjoy!

Makes 5 cup-sized servings. 

This recipe is:
- Gluten-Free
- Vegan
- Whole-Food