Crema de zanahoria y jengibre

Ingredients

• ½ cup coconut oil
• 1” inch piece of ginger, washed and sliced
• 1” inch piece turmeric, washed and sliced
• 3 qts carrots, washed and sliced thinly
• 1 qt sweet yellow onion, sliced thin
• 2 cloves garlic, smashed
• 4 qts low sodium veggie stock
• 1 can unsweetened coconut milk
• 4 tbsp honey, optional if carrots are not sweet
• Kosher salt to taste

Directions

1. Lightly caramelize the onions, garlic, ginger and turmeric in coconut oil until tender
2. Add the carrots and veggie stock to cover
3. Bring to a boil and add the coconut milk
4. Simmer for about 30 minutes
5. Remove from heat and blend smooth in small batches
6. Add the honey and salt to taste
7. NOTE: I always make a larger batch and freeze any extra for a quick fix for lunch the following week

Nutrition Facts:

Serv. Size: 1 cup | Servings: 20 cups | Amount Per Serving: Calories 144 | Total Fat 8.3g |Sodium 161mg | Total Carb. 16.9g | Protein 2g