It’s a damp October evening in Seattle. Get your cozy on with this hot soup that is so bright and cheery you will forget about the rain!

Fresh ginger, lime, cilantro, coconut milk and carrots.. create a delicious fusion of flavors! I won’t say this is super easy as there are some steps to prepare this soup, but it’s worth the effort!

Serves 4

Ingredients

• 1/2 onion, chopped
• 1 Tbsp ginger, finely chopped
• 2 lbs carrots
• 1 lime, divided – grated (for zest) and squeezed for the garnish
• 2 Tbsp butter
• salt, pepper
• 1 quart vegetable or chicken stock
• 1 avocado
• Cilantro
• 1/2 cup coconut milk or heavy cream

Preparation

• Melt butter in large pot
• Chop the onion and the ginger into small pieces and grate the lime zest, and add to pot
• Sauté the onion, ginger and lime zest in a pan with the butter
• Add the carrots and some pepper and then sauté for another 2 minutes
• Add the broth and bring to boil. Simmer for 20 minutes
• Puree the soup with a hand blender and add the cream

Garnish

• Cut the avocado into pieces, chop the cilantro add some lime juice, salt and pepper and toss together lightly. Set aside.
• Serve soup w/2-3 spoons of avocado mixture in each bowl

Paleo tip: use coconut milk, not cream, that’s it!

Super mom tip: Use a 2lb bag of peeled baby carrots – who has time for peeling or scrubbing carrot skins anyway? If you are peeling them, consider that there are good nutrients in carrot skins and just scrub them with a vegetable brush to clean.