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.

Carrot Ginger Soup

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:

  1. Wash, peel and cut carrots and onion into chunks.
  2. Place vegetables and salt in a pot.
  3. Add water and bring to a boil. Cover with a lid.
  4. Simmer on low heat for 25 minutes.
  5. Use an immersion blender or transfer soup into a regular blender, adding water if necessary to achieve desired consistency.
  6. When blending is done, squeeze juice from grated ginger and add to soup.
  7. 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.

Click Here to Watch the Video

Recipe Courtesy of the Institute for Integrative Nutrition