Carrot Ginger Soup

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A warming, grounding bowl to nourish you from the inside out!

You’ll Need:

  • 2 Bunches of Carrots from the Farmers Market or Local Co-Op
  • Garlic, 3-4 cloves to taste
  • 1 Sweet Yellow Onion
  • Fresh Ginger, a few inches peeled, to taste
  • Organic Chicken Stock
  • Coconut Cream, Optional
  • Pepitas to serve

How to:

Turn the oven to 375 degrees. Wash and cut carrots into half inch pieces. Spread the carrots on a baking sheet and drizzle with organic olive oil and course sea salt. Be sure to stir with a wooden spoon to ensure the carrots are evenly covered in oil before roasting for 25 minutes or until the carrots are easily pierced with a fork. This will produce a gorgeous roasted carrot and your kitchen will smell heavenly. While the carrots roast, press the peeled cloves of garlic under the side of a knife and let sit for 10 minutes. This will allow you to gain maximum nutrients from the garlic. Garlic is a great antiviral in the cooler, respiratory season months. Peel your fresh ginger and dice into tiny bits. It’s important to find organic ginger or local from a nearby farm, as ginger has such thin skin. Ginger is a lovely warming spice and also contributes beautifully as an anti-inflammatory. Chop the onion and set aside. Sauté ginger, garlic, and onion in 1 Tbsp organic olive oil on medium heat in a dutch oven. You’ll know the mix is done when the onion is translucent.

Combine roasted carrots, sauté mix, and chicken broth or bone broth in blender. Be extremely cautious when blending hot foods. Blend until smooth, adding chicken broth until your soup is the consistency you desire. Note, if your blender is whirling and wheezing, you will want to add more liquid. We love our VitaMix for making soups, it’s a total game changer. You can also use an immersion blender to puree this delicious soup. Return the mixture to your dutch oven and let simmer for 30 minutes. This will meld the flavors together and the aroma will draft through your home drawing you back to the kitchen. At this time, stir in a bit of coconut cream, or traditional if you desire. Ladle soup into your favorite bowls and top with pepita seeds and enjoy with a slice of local sourdough! Enjoy this warming, grounding soup with someone you love!

Tips & Tricks:

This soup makes a delicious, easy weekday lunch. We ladle soup into this silicon mold and freeze into perfect lunchtime portions. If you’re busy in clinic, this soup can also easily be frozen into re-used glass juice bottles and warmed at work. This way if you do not have time to sit and enjoy your lunch, you can quickly drink soup while working on the floor at the hospital or while teaching!

To warm a local sourdough, turn the oven to 350 degrees and place the fresh bread in the oven. When the oven beeps that it is ready, you’re bread will be ready too! Top with a high quality organic butter and enjoy!

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