Carrot, ginger and pineapple come together in a silky sea of orange that's healthy with a capital "H". It's also vegan, gluten free, dairy free, low sodium, paleo-friendly and good for your body. So slurp away!
Wash and cut the carrots into 2 inch pieces. No need to peel if they are organic. Place carrots in blender or food processor and chop. Heat sunflower oil in a 3 quart heavy saucepan over medium-high heat. Add carrots and grated ginger to the saucepan and cook until softened, stirring to cook evenly, about 8 minutes.
Remove from heat. Add almond coconut milk, pineapple juice and white pepper. Transfer the mixture to your blender or food processor and puree. You can also use an immersion blender and puree the soup in the same pot, but it won’t be as smooth of a puree. I used my Ninja which I absolutely LOVE and set it to puree twice. Add salt if you must - but omit for reduced sodium diets.
The soup is excellent served chilled, but may be served hot as well. Garnish with watercress or chopped cilantro leaves and black sesame seeds for added texture.