This is a really simply, yet delicious, fall or winter (or anytime) soup. The mild spice of the ginger, along with the citrus of the orange, really pair well with sweetness of the carrots and satisfies our cravings.

INGREDIENTS

• ¼ cup fresh ginger
• 1 large onion
• 3-4 cloves garlic
• 3 cups sliced carrots
• 3 cups veggie stock
• 1 cup fresh squeezed orange juice
• 2 Tbs coconut milk powder (or 1/2 can prepared)
• salt/pepper to taste
• orange zest

PREPARATION

Sauté the ginger, onion and garlic until the onion turns translucent. Add dash of sea salt and carrots and sauté for 5 minutes more. Add stock, reduce heat and simmer until carrots are cooked through. Let soup cool for 10-15 minutes, then puree with an immersion blender. Add the orange juice and bring to simmer. Turn off heat and stir in the coconut milk powder until smooth. Salt and pepper to taste. Serve with orange zest sprinkled on top and toast.