- 4 cup Carrots (chopped)
- 1 tbsp Fresh Ginger
- 1 tbsp Olive Oil
- 3 cup Bone Broth or Veggie Stock
- 0.5 cup Coconut Milk
- Salt (To Taste)
- 1 Sourdough Bread Slice (cubed; omit for Gluten Free option)
- Thyme (optional)
Directions
- Sauté carrots and ginger in oil.
- Add broth, simmer until soft (~20 mins).
- Blend until smooth.
- Stir in coconut milk.
- Toast sourdough cubes in olive oil until crisp.
- Serve soup topped with croutons and herbs.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 cup soup + 3–4 croutons |
| Amount Per Serving | |
| Calories | 180 |
| Total Fat | 12 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Protein | 3 g |
