25 minutes or less | batch prep

What You'll Need:

1 Tbsp fresh ginger, minced

1 medium onion, minced

1 Tbsp coconut oil

juice of 2 oranges

1 can full fat coconut milk

1 Tbsp red curry paste

1 pound carrots, ends trimmed and cut into hunks OR 1 pound bag bay carrots

3 c filtered water

1 tsp sea salt

black pepper to taste

8 Tbsp hemp hearts

Saute ginger & onion in a large soup pot with coconut oil. Cook until aromatic.

Add remaining ingredients (except hemp hearts!). Bring to a boil. then reduce heat to low and cover for about 20 minutes, or until carrots are tender.

Puree to desired texture using an immersion blender*, or by transferring to a traditional blender.

Divide into (4) containers for easy grab & go lunches throughout the week, or pop entire pot into the fridge (covered) to easily reheat later in the week.

To serve, reheat & top with hemp hearts.

*Your life will change when you invest in an immersion blender. Get one.

Serves 4.