This soup is simple and light—perfect for lunchtime! Be sure to use full-fat coconut milk, not the light version, to get the full health benefits.
Thanks to Functional Nutritionist Andrea Nakayama, from Replenish PDX, who contributed this recipe to barre3.
2 tbsp coconut oil
2 medium leeks, white and green parts only, thinly sliced
2 tbsp ginger root, minced
4 tbsp dry sherry or white wine
3 lbs carrots
4 cups vegetable broth
1 tsp ground ginger
Sea salt, to taste
1 can full-fat coconut milk (we recommend the brand Native Forest if available)