an easy and simple soup that can be enjoyed hot or cold!
1 large onion
3 bunches of carrots
3 inch knob of ginger
1 T coconut oil
1 t salt
3.5 c water
¼ sliced almonds (optional, garnish)
4 fresh mint leaves (optional, garnish)
medium size pot with lid. cutting board. sharp knife. vegetable peeler. blender or stick blender. rubber heat proof spatula. microplane. measuring spoons and cups. soup spoon. wooden spoon.
cut onion into medium dice. set aside. trim greens from carrots.
wash and peel carrots. thinly slice carrots. set aside.
using a spoon, scrape the skin of the ginger. microplane the ginger to make 3 T. set aside.
in a medium size pot, heat oil over medium-low. add onions. cook onions slowly for 5 minutes. stir occasionally. try to avoid browning the onions too much. if too much browning occurs, turn down the heat.
add ginger to onions and cook another minute. add carrots, salt, and water. cover the pot with a lid. bring liquid up to a boil and turn down to low. cook carrots until tender, about 14 minutes total. once carrots are fully cooked turn off heat.
for this next step, i highly recommend using a stick blender for hot liquids. if using a regular blender, allow soup to cool for 20 minutes before blending.
blend soup until very smooth. stop the blender once or twice to scrape down the sides. ready to serve.
wash mint and slice thinly. garnish soup with mint and almonds. soup recipe can be doubled and stored in the freezer for later use.