This is, by far, one of my all-time favorite recipes for the winter. It's very easy to make, requires very few ingredients, and the leftovers taste just as good as the first batch! I thoroughly enjoy making this with my hand blender.
Carrot Ginger Soup
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Yields: 4 servings
- 6-8 carrots
- 1 medium onion
- 1 teaspoon sea salt
- 3-4 cups water
- 6-inch piece fresh ginger, juiced
- Fresh parsley to garnish
- Wash, peel and cut carrots and onion into chunks.
- Place vegetables and salt in a pot.
- Add water and bring to a boil. Cover with a lid.
- Simmer on low heat for 25 minutes.
- Use an immersion blender or transfer soup into a regular blender, adding water if necessary to achieve desired consistency.
- When blending is done, squeeze juice from grated ginger and add to soup.
- Garnish with parsley.
- For a thicker soup, use less water (you can always add more if it’s too thick)
- For extra flavor, sauté vegetables before cooking.
- Add cayenne pepper and/or turmeric for an extra kick!
- Substitute carrots with squash, parsnip or beets. Squash and beets need 35 to 40 minutes to cook.
Recipe courtesy of the Institute for Integrative Nutrition