Sam Mugavero's Paleo Carrot-Ginger Soup Recipe
Preparation Time: 5 minutes / Cooking Time: 25 minutes
4 lbs Carrots, peeled and cut into 3” pieces
24 oz Organic, Low Sodium Chicken Stock
16 oz Organic Coconut Milk
3T Fresh Ginger, grated or finely chopped
1/4t Ground Cayenne Pepper
1/4t Ground Nutmeg
1/4t Ground Cinnamon
***adjust salt/pepper to taste***
Place carrots and the chicken stock into a large stockpot. Place a lid on the stockpot and boil for 20 minutes until the carrots are fork-tender. Remove from heat and add the remaining ingredients to the stockpot. Using an immersion blender, blend the mixture until smooth and creamy. Serve in a bowl with a sprinkle of cinnamon and garnish with a few mint leaves and a lime wedge (optional).
Note: There are hundreds of "Paleo Carrot-Ginger Soup Recipes" online, but here is one I threw together on my own over the weekend. It's spicy, creamy, and hot…the perfect soup for a chilly day. Give it a shot and let me know what you think!