Tomato Carrot Ginger Soup

by Michelle Giangualano

Ingredients

2 tsp coconut oil

4 cup tomatoes, quartered

1 cup carrots, shredded

2 tsp freshly grated ginger

2 cups vegetable broth

½ tsp sea salt

¼ tsp, ground pepper

1 tsp whole cane sugar (or coconut sap)

½ tsp rosemary


Directions

1.) Heat 2 tsp coconut oil in a saucepan, add tomatoes and carrots, then sauté until slightly soft. Add garlic and stir for about 30 seconds. Add the broth, and all remaining ingredients. Bring to a simmer for about 5 minutes, then remove from heat.

2.) Use a submersion blender or transfer soup into a blender and puree until completely smooth. (Use caution, as the soup will be very hot).

3.) Serve and enjoy!

Makes 4 servings.


The perfect fall soup; warm, delicious and simple to make. This recipe boasts fabulous immune boosting nutrients, as well as tremendous lung support. Its makes a perfect side dish for any meal