This soup is always a hit and perfect for making in a large batch so that you can freeze it. No excuses for last-minute delivery, take-out mood wreckers, or next day regrets.
- 2 cloves garlic, chopped
- 2 tablespoons ginger, peeled and sliced thin (add more to taste)
- 1 1/2 bunches of stemmed carrots (about 9-12 medium carrots), pealed and chopped
- 3 tablespoons coconut oil
- 2 cups vegetable broth
- 1 cup unsweetened full-fat coconut milk
- 1 leek, whites only, chopped
- Freshly ground black pepper or a cayenne pepper
- Sea salt or Himalayan salt crystals to taste
- Purple daikon, peeled, thinly sliced and quartered**
- Unsweetened coconut flakes, such as Dang
- Fresh cilantro leaves
- Step 1 In a soup pot, heat oil over medium heat and add leeks, ginger and garlic. Sauté for1 to 2 minutes.
- Step 2 Add broth, almond milk, pepper, and carrots. Bring to a simmer and cook carrots until soft. Remove pan from heat and allow soup to cool for 3 to 5 minutes.
- Step 3 In a Vitamix or blender, blend the soup in small batches to a smooth puree. Blend longer for a creamier soup.
- Step 4 Once all the soup is blended, re-pour into pot and gently warm until it is ready to be served.
- Step 5 Garnish with a drizzle of coconut milk, purple daikon, coconut, and cilantro
**You can substitute with rainbow radish or julienned ginger ;