Carrot Ginger Soup

The carrot ginger soup is one of my favorite afternoon snacks on a cold day. On the farm we usually end up with 400 pounds of second carrots that we eat. This is my favorite way to process them, make them into soup and then freeze it for the winter. 

• 2 tbs oil
• 1 small onion diced
• 1 minced clove garlic
• 5 large carrots,  chopped
• 2 apples chopped
• 1 orange
• ½ tsp powdered ginger
• 1 tsp sea salt
• 2 cups of chicken stock or water
• 13.5 oz. coconut milk

Zest and juice orange, put in a bowl and set aside.

Chop apples and carrots and put aside.

Put oil in a stock pot and saute onions, garlic, carrots and apples until tender. Next add orange juice, orange zest, salt, ginger and stock to stock pot.  Simmer  for 30 minutes. Add coconut milk and stir.  Remove from heat and puree. Serve hot or let cool and freeze in individual serving size containers. 

THis is a great afternoon snack.  THis soup freezes well and it is a great place to use up carrot seconds.