Gingered Carrot Soup -- Winter

This is a great treat for the winter blahs.  Not only is it a warm soup, the addition of ginger really spices it up, as well as aiding in digestion.  I just thawed a frozen batch of this soup and thought it was more flavourful than the original! Enjoy this delicious dish.

1 Tbsp virgin coconut oil
1 medium onion, chopped
3 cloves garlic, crushed
2 Tbsp grated ginger
1/2 to 1 tsp cumin
1/2 tsp cinnamon
1/4 tsp allspice
2 pounds carrots, peeled and chopped
6 cups water or vegetable broth
2-3 Tbsp freshly squeezed lemon juice
1-2 tsp seal salt or Herbamare, or to taste
Coconut milk, for garnish

Heat coconut oil in a large 6 quart pot over medium heat; add onions and sauté until soft, about 5 min.  Add garlic, ginger, and spices; continue to sauté for another 1 min.

Add chopped carrots and stir to coat with oil and spices, cook 3-4 minutes.  Then add water or broth, cover and simmer until carrots are soft, about 30 min.  Stir in lemon juice.

Transfer soup to a blender and blend on high until pureed.  Pour into a clean pot.  Work in batches until all of the soup is pureed.  Add sea slat to taste.

For added taste and appearance, serve with a swirl of coconut milk if desired.

From The Whole Life Nutrition Cookbook