Coconut Carrot Ginger Soup




2 Pounds Carrots


2 cloves garlic

3 fingers fresh ginger root

1 red pepper

2 ribs celery

1 can coconut milk

2 t cinnamon

salt & pepper to taste

1 bouilon cube

3 T maple syrup

3 T coconut oil or olive oil


Dice onion & sautee in large pot on medium-high heat in oil

Dice carrots, pepper, garlic, ginger and add to onions till onions are translucent

Continue to cook until veggies are soft but still bright

add enough water to completely cover veggies plus 2 inches above

add bouillon and cook on medium low 20 minutes

using blender--puree veggies and water

add spices and coconut milk and whisk together

Let sit on stovetop on low & covered for a few hours for best flavor