Peel the ginger and grate half of it and save it for later. Chop up the rest of the ginger in small pieces. Peel and cut the carrot in thick slices.
In a pot, heat the coconut oil and add in the chopped carrots & ginger and roast until it starts to get brown. Add the water and let it boil for about 10 minutes.
Let it cool off a bit before pouring it into a blender and blending it for about a minute until super fine and creamy (if the mixture is still hot, take off the middle part of the lid and close it with a kitchen towel).
Pour the soup back in the pot, heat it up and slowly add the salt to taste (I've used 1/2 teaspoon).
When the soups hot, serve, top it with the grated ginger and shredded coconut and make pretty swirls with the pumpkin seed oil. Enjoy!
Vegan Carrot Ginger Soup
Amount Per Serving
Calories 76Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 2g10%
Total Carbohydrates 12g4%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.