Carrot Coconut Soup

Serves: 4

1 Tbsp. Olive oil
1tsp.  Crush red pepper flakes
1/2 tsp.  Cumin
1-1/2 Tbsp. Chopped fresh cilantro
 1/2 tsp. Grated ginger
 1  onion, chopped
 1 clove garlic, minced
 3 lg carrots, peeled and chopped
3 1/2 c.  Coconut milk
 1 1/2 veggie broth
2 Tbsp. Lemon juice

 Directions:

1 . Heat oil in a large soup pot over medium heat. Stir and cook the chili paste, cumin, and 1 1/2 Tbsp. of cilantro until fragrant, about 1 minute. Add the ginger, onion, and garlic; cook until the onions are soft and translucent, about 5 minutes.  Place the carrots into the pot with the onion mixture and cook for an additional 5 minutes.

2.  Pour the vegetable broth and coconut milk over the cooked vegetables. Turn the heat to medium-high and bring to a boil, stirring occasionally. 

3. Add in the Lemon juice and stir,  puree the soup using either food processor or a blender.

4. Serve warm garnish with carrots sticks and coconut flakes. (optional)

*BENEFIT ALERT:

Coconut milk is  good for several health benefits. 

* Has many minerals, vitamins and electrolytes such as calcium, potassium and chloride.

*  Is a dairy free alternative to those who are lactose intolerant and are also allergic to animal milk. This milk is also nut free, soy free and gluten free.

*  Help the body fight aging, low vision and low bone density.

*  Also aids in digestion and is also used as a laxative. It can also be a remedy for urinary and kidney problems.

*  Good for the health of your skin and hair.