It all started with my mother-in-laws Sunshine Carrots. She made them for my boys and they of course loved them. A while later, I needed a way to get those same boys to eat their carrots as they were bored of all the usuals and so I tweaked the original recipe to make it a bit healthier and my version of Sunshine Carrots was born.
A few years later, and Sunshine Carrots are still a hit. However, one day I was making soup. Carrot soup. Now my kids are great eaters so they probably would have eaten carrot soup no matter how I made it but I honestly was just tossing things in the pot and I really didn’t know what you would put into carrot soup. So naturally, I decided to use flavors that we were already used to having with carrots and thus Sunshine Carrot Soup was born.
This is a nice simple soup. Very easy to make and it has very few ingredients. Perfect when you are cooking for a bunch of little kids or when it’s been a long hard day and you just do not want to cook a 5 course meal.
Sunshine Carrot Soup
Melt coconut oil in a large pot and cook carrots for 3-5 minutes.
Add broth and ginger to the pot and bring to boil.
Cook the carrots in the broth until tender.
Remove from heat and add orange juice.
Transfer soup to a blender and puree until smooth. (you may need to work in batches)