Creamy Carrot Ginger Soup 

Serving size 2-4

Ingredients: 

1lbs of carrots

4 cups of spring water

1 tablespoon of coconut aminos 

¼ teaspoon of fresh ginger or ground ginger 

1 garlic clove, minced

1 tablespoon of extra virgin olive oil 

Method: 

1.     Peel and chop carrots. In a large saucepan, add water and the carrots. Boil carrots for at least 30 minutes until tender or thoroughly cooked. 

2.     In a blender, transfer the cooked carrots with the water. Add the extra virgin olive oil, coconut aminos, and garlic. 

3.     Blend until smooth to your desired consistency. If you want to thin out the soup, add more water. 

4.     Serve and enjoy.