This raw, vegan, and gluten-free soup is almost too simple to make and is so delicious, you may want to have it for breakfast, lunch, and dessert! It’s creamy, sweet, and has a subtle tinge of spice from fresh ginger.
Makes: Approx. 9 cups
Time: 10 minutes
Ingredients:
1 (1/2-in.) piece fresh ginger, peeled
8 medium carrots, peeled and cubed
3 cups coconut water
28-ounces light coconut milk (if buying canned, Trader Joe’s makes a good one.)
½ tsp. turmeric
½ tsp. fine sea salt
Preparation:
Place ginger, carrots, coconut water, coconut milk, turmeric, and sea salt in a Vitamix or other high-speed blender, and blend until smooth. Serve at room temperature or warm slightly. May also be served chilled.
