Carrot & Ginger Soup

It may just be because we are up in Canada, but it seems as though the fall chill has just started to rear its head the odd evening. This had me thinking about my favourite soup - Carrot and Ginger. I love it because it can be made in minutes, it tastes great, and it's not too heavy. It has the right amount of yum and not overboard on heartiness, which is perfect for this time of year. The added bonus is that it's super nutritious and rich in Vitamin A! This recipe is a great addition to your diet while on your teatox.

Prep time: 15 minutes
Cook Time: 15 minutes
Servings: 6 big bowls 

You will need:

  • 10-12 medium carrots peeled and chopped into 1/4 inch pieces
  • 2 large or 4 small onions diced
  • 2 zuchinni sliced
  • 4 cloves garlic
  • 1 serano pepper
  • 1 tsp turmeric
  • 3 thumbs of ginger, peeled and diced
  • 1 tbsp salt
  • 1 tsp pepper
  • 1/2 tsp ground nutmeg (optional)
  • 3-4 cups of stock - chicken, beef or vegetable
  • 3 tbsp water

Steps to make:

  1. add onions and carrots and fry gently until onions are translucent - add a tbsp of water if they start to get a little hot and sizzle like mad
  2. add zuchinni
  3. cook for 2 minutes, stirring occasionally
  4. add stock
  5. bring to boil, leave for 3 mins
  6. add more water to level it off to the top of the  required
  7. add all other ingredients
  8. cook on low simmer for 5-10 minutes depending on desired texture for carrots
  9. take off the heat and blend with an immersion blender
  10. serve and add 1 tbsp of coconut or olive oil and season to taste

Add water just to the top of the vegetables

Blend to desired consistency

Add a dollop of coconut oil to make it richer

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