Carrot Ginger Soup
1 tbsp coconut oil, ghee, or the fat of your choice
1/2 inch piece fresh ginger, peeled and chopped
500 gm carrots, peeled and chopped2 cups vegetable broth
1/2 cup spinach finely chopped
1/8 to 1/4 tsp.of cayenne pepper
1 tsp turmeric powder
Some parsley or cilantro to garnish
4 tbsp goat cheese (Metabolic Balance readers can choose their potion as per the plan)
Raw honey (optional)
In Stockpot, heat up the fats of your choice.
Sauté the onions until translucent, but not brown.
Add the chopped carrots, ginger, turmeric, cayenne, sea salt, and the broth.
Bring it to boil and once carrots are slightly soft, blend it in your blender. (Start at a very low setting as the mixture will be very hot)
Pour it back in the pot, add some cheese and spinach. Let the cheese warm up and dissolve.
Pour the soup in a bowl, garnish with crumbled goat cheese and parsley.
Drizzle some melted honey and lemon juice and enjoy!