| Prep Time | 8 minutes |
| Passive Time | 2 minutes |
| Servings |
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Ingredients
- 3 carrots
- 1 cup coconut milk (or use veggie broth or coconut water)
- 1 lime (skin removed)
- 1 inch ginger (skin removed)
- 1 tbsp tamari
- 1 tbsp raw honey (or maple syrup)
- 1/4 cup red bell pepper (chopped)
- 2 tbsp pumpkin seeds (or sunflower seeds)
- 3 tbsp coconut milk yogurt (optional)
Ingredients
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Instructions
- Place carrots, coconut milk, lime, finger, tamari, and honey in a hi-speed blender.
- Blend until very pureed, add water if desired until preferred consistency is achieved.
- If you’re working with a Vitamix, running the blender for 3 to 5 minutes will heat the soup up – but if you prefer a cooler soup you can skip this step.
- Top with red bell pepper and pumpkin seeds.
- If desired, swirl coconut yogurt into the soup for extra color and flavor.
- Serve and enjoy!
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