Coconut Carrot Soup
Ever since getting my workout schedule in order I’ve been more inclined to make healthier eating choices. Of course, whenever I am traveling I make sure to spoil myself and order the dishes that look incredible and are a part of the city’s culture, but otherwise I try my best to stay in and cook for myself when I am in London.
Eating healthier has definitely had a huge impact on other aspects of my life. Cutting out most processed foods and sugars enables me to focus better on my work while simultaneously giving me more energy for my workouts and exploring the city. Making these healthy choices also encourages me to drink less alcohol – because if I am not eating my calories, I most certainly don’t want to drink them! The BBG Community has given me tons of meal inspiration and I love trying my own takes on their recipes.
This soup was the first that I’ve made totally from scratch and I was pretty proud of how it turned out! I adapted the recipe from “The Juice Goddess” Dr. Etti’s book Sexi Juicing, and added my own modifications because, unfortunately, I do not have a blender here! I’m excited to bring this book back to NYC with me so I can try some of her awesome juice cleanse recipes though!
Especially if you enjoy the flavors of coconut and carrots (yes, they do go together!), you will fall in love with this soup!
Let’s Get Started:
2 Tablespoons olive oil or extra virgin coconut oil
1 Onion chopped
2 Pounds of carrots, peeled and chopped into ½ inch chunks
14 ounce can of coconut milk
½ Teaspoon of Himalayan salt
½ Cup of water or enough to cover all ingredients
1 Lemon or lime
Let’s Get Cookin’:
In a large to medium soup pan over medium-high heat add the olive or coconut oil and onions. Stir until the onions are well-coated and allow to sauté until translucent for a few minutes. Stir in the carrots. Allow to cook another minute or two and then add the coconut milk, salt and water. Allow to simmer until the carrots are tender, 10 to 15 minutes, then puree using a blender until the soup is completely smooth. (I skipped this step because I didn’t have a blender and it was still delicious! I’m sure it would be thicker and a beautiful vibrant orange color if blended, though…)
Let’s Get Creative:
Squeeze the lemon or lime juice over the finished soup. Top with crunchy toasted almonds and kale. I added a few mozzarella and basil tortellini to my soup and they tasted fantastic!
Stay Classy & Enjoy! xx