Carrot and ginger soup

I feel like I put up a lot of soup recipes but it's because they're all so easy to make, good for you and can last a few days in the fridge. This really is super easy to make, there's more steps than I normally like in a recipe but let me just say- if I can make this recipe while living in a van- there is absolutely no reason you can't make it in a house. It's of course, vegan but as always- if you want to use something different than coconut cream, go for it. 

Ingredients: 

•  1 tbsp coconut oil
•  1 medium sized yellow onion chopped
•  1 clove garlic minced
•  3 tbsp chopped ginger
•  1 lb carrots peeled and chopped (baby carrots are also fine)
•  32 oz vegetable stock
•  1 14 oz can of coconut cream or coconut milk (this makes the soup creamy- leave it out if you like thinner soup)
•  1/2 tsp salt + more to taste
• 1/3 cup pumpkin seeds

Instructions: 

1.  Heat up a large skillet to medium heat and melt the coconut oil.
2. Add the onion, garlic, and ginger. Cook until onion is almost clear, about 5 minutes.
3. Add carrots and vegetable stock, bring to a boil.
4. Reduce heat to simmer. Cook until carrots are soft, about 25 minutes. Slowly stir in coconut milk (or coconut cream if using).
5. Place all ingredients in blender and blend until soupy. I use our ninja blender and usually have to blend in a few batches. 
6. Add salt to taste and pumpkin seeds on top.
7. ENJOY! Or keep it in the fridge for a 4-5 days. 

Nutrition: -Makes 6

• Calories: 250
• Fat: 19 (from the coconut cream)
• Carbs: 15
• Protein: 3
• Fiber: 3
• ​Sugar: 7