Ginger carrot soup is easy and delicious. Cheap too!
This is a great seasonal soup for these cooler fall nights and SO easy! It is loaded with vitamins, minerals, phytonutrients, and anti-oxidants.
Carrots are known for their Vitamin A (great for your eye health- helps prevent cataracts and macular degeneration), Vitamin K (helps your blood clot), Vitamin C (helps body repair wounds and maintain bones and teeth), and fiber (helps regulate bowel movements and keep you full longer).
Ginger destroys pathogens in the GI tract that could potentially develop into SIBO (small intestine bacterial overgrowth).
Enjoy some warm, comforting ginger carrot soup!
Ginger Carrot Soup Ingredients:
1 cup yellow onion, diced
1 clove garlic, minced
4 cups veggie broth – DIY or purchased without natural flavors
1 1/2 lbs carrots, chopped
2 T freshly grated ginger root
1 Tbsp fresh cilantro, as garnish
1. Add onion, garlic, and 1/4 cup broth to a pot. Saute over medium heat until onions are translucent.
2. Add carrots and ginger. Cover with lid and cook for about 5 minutes.
3. Add the rest of the vegetable stock and bring to a boil. Then reduce to a simmer and cook for 15 minutes.
4. Add the mixture to a blender and puree until smooth. Or use a stick blender.
5. Return to the pot and return to simmer.
6. Scoop into 4 soup bowls and garnish with cilantro.
If you want to go the extra mile, you can make a cashew cream sauce.
- Place 1/2 cup cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
- Place soaked cashews in the bowl of a food processor or blender with 1/2 cup water, some garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency.
America’s Integrative and Virtual Nutritionist
Your plant-based expert, helping YOU restore YOUR health!
Recipe adapted from All Day Energy Diet Community Cookbook.