Organic Carrot & Mint Soup
1 tbsp oil
6 cups vegetable stock
5-6 cups medium carrots, peeled & diced
1 medium onion, diced
3 stalks celery, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp fresh mint, chopped
½ cup coconut milk
Sea salt & pepper TT
Preheat a large pot with oil over medium heat. Sauté onions, carrots, and celery for 5 minutes. Add the garlic and ginger and continue to sauté for an additional 3 minutes. Add the chopped mint and stir.
Now add the vegetable stock and bring to boil. Reduce heat and simmer for 15-20 minutes.
Remove from heat, add coconut milk and purée with hand or kitchen blender. Season with salt and pepper as needed.
We garnished with fresh mint, toasted almonds, and hemp seeds. Enjoy!
We also love to use fresh dill in place of the mint, or any other herb to be honest.