Testing Cookbook Recipe–Carrot Ginger Soup

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Carrot ginger soup

2 TBSP coconut oil
½ cup chopped yellow onion
4 cups chopped carrots
2 inches of ginger (cut 1 TBSP and 2 tsp grated fresh ginger. Will squeeze rest into juice.)
4 cups chicken stock
1 TBSP lemon juice
1 (14 oz.) can coconut milk
1 orange, to juice
Optional: pinch cayenne
Optional: pinch turmeric

Heat coconut oil in skillet.
Cook onion until translucent.
Add carrots and grated fresh ginger. Sweat for three minutes.
Add broth, lemon juice, and squeeze in orange juice.
Bring to a boil.
Reduce to a simmer and cover.
Cook until carrots are tender, about 20 minutes.
Use an immersion blender to blend. If you don’t have one, I recommended cutting onions, carrots, and ginger in a food processor to get the pieces as small as possible. Then again, an immersion blender comes in handy!
Add milk, salt, and cayenne and turmeric. The cayenne and turmeric add a nice healthy kick.
This is a great soup for illness, if you’re tired of chicken noodle soup.
Serve warm.

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