February 24, 2018
Anti-Inflammatory Carrot Ginger Soup
Ingredients
Serves 2
- 1 Cup Coconut Milk (full fat)
- 1 1/2 Cup Water
- 2 Cups Carrots (sliced)
- 1 Tbsp Grated Ginger Root
- 1 tsp. Turmeric
- 1 tsp. Black Pepper
- 1 tsp. Himalayan salt
- 1 Tbsp. Grass Fed Butter
- 1-2 Tbsp. Apple Cider Vinegar
- 1 Scoop Collagen Protein Powder (Optional)
Directions
- Bring coconut milk, water, carrots, ginger and salt to a boil and then let simmer until the carrots become softened (7-10 minutes)
- While simmering, add turmeric and pepper to the pot
- Move all ingredients to a blender (I use a Vitamix) and blend until creamy
- Next, add in apple cider vinegar to the amount of your liking and butter and blend again quickly
- Lastly, if you are adding collagen protein, add it to the blender last and give it a short blend just until it is combined
Enjoy!
