Gingered Carrot Orange Soup
Ingredients
- 4 cups organic vegetable broth
- ½ cup coconut aminos
- 2 cups chopped carrots
- 1½ cups sliced red onions
- 1½ teaspoons ginger paste
- 2 15-ounce cans garbanzo beans, drained and rinsed
- 3 oranges, peeled and halved
- Peel of ¼ orange
- ⅛ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground coriander
- Sea salt and black pepper to taste
- 6 slices sprouted-grain bread, toasted
- 6 cups fruit
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