Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons refined coconut oil
  • 2 cloves garlic, minced
  • 1 sweet onion, chopped
  • salt and pepper to taste
  • 4.5 cups carrots, chopped (about 1.5 pounds)
  • 3 cups vegetable stock
  • 3 cups water
  • 1 orange, zest and flesh
  • 1 pear, coarsely chopped
  • 1 tablespoon ginger, grated
  • toppings: crunchy chickpeas, coconut cream, fresh herbs like mint or cilantro, lime wedges are some ideas

Instruction

  • In a large pot, over medium heat, add the oil, garlic, onion, salt, and pepper.
  • Sauté for about 5 minutes until the onions soften and are lightly brown.
  • Add chopped carrots, vegetable stock, and water. Bring to a boil and continue to cook as you prep your other ingredients.
  • Zest the orange in a small bowl and set aside.
  • Peel the orange and coarsely cut it into pieces, making sure there are no seeds.
  • Add cut up orange, pear, and ginger to the pot.
  • Cook on high for another 5 – 10 minutes, until the carrots are easily pierced with a fork.
  • Pour the contents into a blender.
  • If you’re using a food processor, you may need to do this step in increments.
  • Blend until smooth.
  • Keep warm on the stove top until you’re ready to serve.
  • Top with crunchy chickpeas, a swirl of coconut cream, fresh herbs and a wedge of lime.