Ingredients:
- 1 pound carrots, peeled and sliced
- 1 onion, chopped
- 3 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon coconut oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a pot, sauté onions and ginger in coconut oil until fragrant.
- Add carrots and vegetable broth. Simmer until carrots are tender.
- Puree the soup until smooth using a blender.
- Return the soup to the pot, add coconut milk, and heat through.
- Season with salt and pepper, garnish with fresh parsley, and serve.
These soups aren’t just delicious; they’re a celebration of wholesome ingredients working in harmony to give your liver and kidneys the care they deserve. Enjoy the nourishment, one spoonful at a time!
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