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Creamy Carrot and Ginger Soup, anti candida diet

Creamy Carrot, Ginger Soup

Vegan | Gluten-Free | Anti-Candida | Paleo

Course Side Dish

Ingredients

  • 6-8 medium sized organic carrots 1 pound, chopped*
  • 1 yellow onion diced
  • 1 - 2 inch piece of ginger peeled and diced
  • 1 14 ounce can of full fat or light coconut milk
  • Filtered water
  • Sea salt
  • 1 teaspoon ground cinnamon or more if you love cinnamon

Instructions

  1. Place carrots, onion, ginger, and coconut milk into a medium to large saucepan and add just enough filtered water to cover the vegetables.  Add a pinch of sea salt and bring to a boil and then reduce heat to low. Cover and simmer until vegetables are soft, about 15 minutes.

  2. Transfer to a blender. Add ground cinnamon and blend until smooth and creamy. Season to taste.

Recipe Notes

*No need to peel carrots if they are organic. If not, peel carrots first.
**During certain seasons, such as Spring and Fall, carrots are their sweetest and this recipe will work best.  If you're making this soup out of season, you may want to add 1 - 2 teaspoons of sweetener of choice.