Carrot Soup With Ginger And Lemongrass

Recipe contributed by Joey's Plate

Serves 4-6

INGREDIENTS:

• 5 cups water
• 1 vegetable soup cube
• 1Tbsp deodorized coconut oil
• 1 small onion, diced
• 3 ½ cups carrots, diced
• 1 ½ cups sweet potatoes, diced 
• 2 tsp ground ginger
• 1 tsp ground turmeric 
• 7 lemongrass stems
• 1/2 tsp sea salt

Garnish

• Coconut milk
• Chopped green onions
• Micro greens
• Cilantro
• Purple daikon radish

DIRECTIONS:

1. Heat oil in a large saucepan over medium heat, then sauté diced onion until translucent (around 5 minutes).
2. Add remaining ingredients, bring to a boil, then reduce heat and simmer 20 minutes.
3. Remove lemongrass stems and purée until smooth using stainless steel blender stick or heat-proof glass blender.
4. Serve in soup bowls and garnish with micro greens, cilantro, green onions, purple daikon radish and a splash of coconut milk.