CARROT GINGER SOUP
PREP TIME : 15 MINS
COOK TIME: 40 MINS
TOTAL TIME: 55 MINS
- 3 Tbsp Coconut Oil
- 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
- 2 cups chopped white or yellow onion
- 1 Tbsp Salt
- 1 teaspoon micro planned ginger
- 2 cups vegetable stock
- 2 cups water
- 3 large strips of zest from an orange
- Chopped chives, parsley, dill or fennel for garnish
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic
- 1 teaspoon black pepper
1 Sauté onions and carrots: Melt the coconut oil in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
2 Add stock and water, ginger, all herbs, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.
3 Remove the strips of orange zest and discard.
4 Purée soup: Working in small batches, pour the soup into a blender and purée until completely smooth. Add more salt to taste. (You will need more salt if you are using homemade unsalted stock or unsalted butter.)
5. Garnish with chopped chives, parsley, or fennel fronds.
Ginger has anti-inflammatory effects and helps to protect against cancer. Turmeric’s benefits are just as potent. It offers alot of benefits, including boosting brain health, reducing stress, preventing cancer, balancing blood sugar levels, and relieving pain. Meanwhile, cayenne works to boost circulation and garlic is antiviral. Cinnamon offers a warming sensation and a unique flavor. It’s vegan, gluten-free, and satisfying to even the most skeptical of taste buds. Enjoy!