This bright soup by Kerry Ogden is bursting with healthy beta-carotene and can be gently warmed for a smoother consistency. Enjoy!
4 medium carrots, peeled
1½-inch piece of ginger, peeled
1½ cups almond milk
1 cup coconut milk
½ teaspoon ground turmeric
½ teaspoon cumin
½ teaspoon sea salt
squeeze of lime
1) Chop the carrots and ginger.
2) Using a high-speed blender, combine ingredients until smooth.
3) Squeeze lime, adjusting flavors to taste.
Garnish with chopped avocado and cilantro.