1 can of unsweetened pumpkin or sweet potato puree
1 inch piece of raw ginger, peeled and chopped
2-3 garlic cloves
4 cups of vegetable broth or other broth of choice
Pinch of himalayan salt
Over medium-low heat, melt the coconut oil in a large saucepan. Add the onion, garlic, and ginger, and cook for 3-5 minutes, or until fragrant and lightly browned.
Add the remaining ingredients except the salt to the pot, and mix all together. Raise the heat to medium high until boiling, and then bring back down to a simmer, covered, for 20-30 minutes, or until the carrots are tender, and a fork can easily go through them.
Blend the soup either in a blender, or using an immersion blender (be careful, it’s hot!). Season to taste with salt and more pepper if desired, then serve with sprigs of cilantro and pumpkin seeds.
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