Cream of Carrot and Red Lentil Soup with Dairy-Free Option

Servings: 6–8
Preparation Time: approximately 50 minutes, including cooking time

Ingredients:

• 1/4 cup Gold Label Virgin Coconut Oil
• 1 large onion, diced
• 1 pound carrots, sliced
• 1 1/2 cups red lentils, rinsed and drained
• 2 teaspoons coriander
• 2 teaspoons cumin
• 6 cups chicken broth*
• 2 cups whole milk or fresh coconut milk**
• Himalayan Pink Salt, to taste
• black pepper, to taste

Optional garnishes: dried coconut flakes or lightly toasted or fresh minced parsley

*Make Your Own Chicken Broth – recipe here.

**Make Your Own Fresh Coconut Milk – for the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

In a large stockpot or Dutch oven, heat the coconut oil over medium heat until hot, then add the onions and carrots and sauté about 7 minutes, stirring frequently.

Add the red lentils, coriander, and cumin, mixing well. Cook and stir for 1 minute.

Add the chicken broth and bring to a boil. Cover, reduce heat to low, and simmer 20–25 minutes, or until the lentils and carrots are tender.

Remove the pot from the heat and cool slightly.

Puree the soup in the pot using an immersion blender or in batches in a food processor or blender.

If you did not use an immersion blender, return the processed soup to the pot. Stir in your milk of choice, season to taste with salt and pepper, and reheat gently to the desired serving temperature, being careful not to boil the soup.

Garnish each serving with a sprinkling of toasted coconut flakes or fresh minced parsley, if desired.

Note: The soup in the photo was made using whole milk and garnished with toasted coconut.

Stephanie from Sierra Madre, California, won $50 for this recipe and photo! Submit your recipes and photos here!

Secret Ingredient Silky Chocolate Coconut Frosting

Servings: makes approximately 1 1/2 cups frosting
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons Gold Label Virgin Coconut Oil, melted
• 1/4 cup Coconut Cream Concentrate
• 1/4 cup raw honey
• 1 cup pumpkin puree
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon Himalayan Salt

Directions:

Melt the coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften, mixing well.

In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate, then blend until smooth and creamy.

Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.

Lynelle from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

No-Bake Lemon Coconut Macadamia Tarts

Servings: 12
Preparation Time: 30 minutes

Ingredients:

Crust:

• 2 cups raw macadamia nuts
• 1 cup unsweetened, shredded coconut
• 8 large Medjool dates, pitted and chopped
• 1 fresh lemon, zest and juice
• 1 teaspoon ground ginger
• 1/4 teaspoon Himalayan Pink Salt

Lemon Ginger Chocolate Mousse:

• 12 ounces semisweet chocolate, coarsely chopped
• 3 ripe avocados, pitted and peeled
• 1/4 cup raw honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground ginger
• pinch Himalayan Pink Salt

Directions:

Combine all the crust ingredients in a large food processor. Process until mostly smooth, scraping down the sides when necessary.

Transfer the nut mix to a plastic-wrap lined baking sheet and smooth out into one large “crust” using the flat edge of a spatula.

Chill for 30–60 minutes until set.

Using a round cookie cutter or the top of a glass jar, cut out tartlet rounds. Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2–3 hours until hard.

For the mousse, melt the chocolate in a double boiler until silky smooth. Transfer to a high speed blender, along with the rest of the ingredients. Process until silky smooth.

Serve mousse over tarts.

Ashley from Colorado Springs, Colorado, won $50 for this recipe and photo! Submit your recipes and photos here!