Magic Green Sauce

makes about 1 pint 

1-inch piece fresh ginger
½ medium yellow onion
2 cloves garlic
1 serrano pepper
½ cup olive oil
1 tsp salt
1 bunch cilantro
1 bunch Italian parsley
Juice of one lime

Remove skin from ginger and roughly chop. Dice onion. Peel garlic cloves and smash with the flat side of a chef’s knife. Halve the serrano pepper lengthwise and chop, discarding stem. Add onion, garlic, ginger, serrano pepper, olive and salt to a blender and pulse until smooth.

Remove parsley leaves from stems and add leaves to blender. Chop cilantro bunch in half where the leaves begin; discard the stem ends. Roughly chop cilantro leaves and tender stems; add to blender. Squeeze lime juice into blender. Blend until leaves are well chopped, but some texture remains.

Taste for acid and salt, and adjust as needed. Transfer to a glass jar and chill 10 minutes. Use as a marinade, salad dressing, dipping sauce or accompaniment to grilled vegetables.

Ginger Lime Carrot Soup

serves 4

2 Tbsp coconut oil
3 green onions, chopped
2 cloves of garlic, minced
1-inch piece of fresh ginger, peeled and grated
¼ tsp red pepper flakes
1½ lbs carrots
1 tsp salt
1 lime, zested and juiced
½ tsp ground turmeric
¼ tsp ground black pepper
4 cups filtered water
¼ cup coconut milk
1 Tbsp chopped cilantro
1 Tbsp coconut flakes

Chop carrots into ½-inch pieces. Set aside. Melt coconut oil in a saucepan over medium heat. Cook the green onions, garlic, grated ginger, lime zest and red pepper flakes 1 to 2 minutes until glossy. Do not brown.

Add carrots, salt, turmeric and black pepper and cook an additional 1 to 2 minutes, stirring occasionally. Add water and lime juice, and bring to a boil.

Reduce heat, and simmer 25 minutes, until carrots are very soft. Using immersion blender, puree soup until smooth. Stir in coconut milk. Top with cilantro and coconut flakes.