Carrot Ginger Soup

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.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings

INGREDIENTS

6-8 carrots
1 medium onion
1 teaspoon sea salt
3-4 cups water
6-inch piece fresh ginger, juiced
Fresh parsley to garnish

DIRECTIONS

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.

NOTES

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