| Servings | Prep Time | Cook Time |
| 4 | 10minutes | 45minutes |
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 45minutes |
Ingredients
- 4 cups carrots (approx. 1.5 lbs, peeled and cut into chunks)
- 1 apple (peeled, cored and sliced)
- 1 small onion
- 1 clove garlic
- 2 tablespoons fresh ginger root (peeled and grated)
- 4 cups coconut water (or water or vegetable broth)
- 3 tablespoons olive oil
- salt and pepper to taste
Servings:
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Ingredients
Servings:
Units:
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Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes.
- Add ginger and garlic and cook for another minute or so, until fragrant.
- Add apples and carrots and pour coconut water into the pot. Bring to a boil. Reduce heat and simmer, covered, until carrots and apples are softened, about 30 minutes
- Remove pot from the heat source and let rest for 10 minutes.
- Blend the soup using an immersion blender directly in the pot, or blend the soup in batches with a traditional blender.
- Add more coconut water to the soup if you want it to have a thinner consistency.
Recipe Notes
If using a traditional blender to blend the soup, make sure to leave the blender lid slightly ajar to let the steam escape, otherwise your hot soup may explode everywhere.
Store soup in an airtight container. Soup lasts up to 4 days in the refrigerator. Freezes very well.
