Gingered Carrot-Orange Soup

Name: Gingered Carrot-Orange Soup
Ingredients: 4 cup organic vegetable broth; ½ cup coconut aminos; 2 cups chopped carrots; 1½ cup sliced red onions; 1½ teaspoon ginger paste; 2 15-ounce cans garbanzo beans, drained and rinsed; 3 oranges, peeled and halved; peel of ¼ orange; ⅛ teaspoon ground cinnamon; pinch of ground nutmeg; pinch of ground coriander; sea salt and black pepper to taste; 6 slices sprouted-grain bread, toasted; 6 cup fruit

Lauren Gordon|Feb. 25, 2014 4:16 pm EST

5 (2 ratings)

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Servings

6

Ingredients

4 cup organic vegetable broth
½ cup coconut aminos
2 cups chopped carrots
1½ cup sliced red onions
1½ teaspoon ginger paste
2 15-ounce cans garbanzo beans, drained and rinsed
3 oranges, peeled and halved
peel of ¼ orange
⅛ teaspoon ground cinnamon
pinch of ground nutmeg
pinch of ground coriander
sea salt and black pepper to taste
6 slices sprouted-grain bread, toasted
6 cup fruit

Directions

Heat a nonstick skillet over medium heat. Put ½ cup of the broth and the coconut aminos in the skillet and heat slightly. Add the carrots, onions, and ginger paste and cook, stirring, for about 10 minutes or until the carrots and onions are soft. Transfer to a mixing bowl. Add the remaining broth, beans, oranges, orange peel, cinnamon, nutmeg, coriander, and salt and pepper.
Purée in a blender in batches until smooth. Transfer the soup to a large pot and heat gently. Serve the soup hot, with a slice of toast and
1 cup fruit per serving.