Carrot Ginger Soup

March 15, 2016

By Anna Varriano

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I love soup at any time of year, and this is one of my favourites. It is so so so delicious, you might not believe how quick and easy it is to make! Every single ingredient offers loads of health benefits too! It freezes beautifully, so feel free to double or triple or quadruple (etc, etc!) the recipe. As written below, it makes about 8 cups of soup.

What You’ll Need

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  • 4 cups of organic chicken or vegetable stock. Check out how to make your own chicken stock
  • A bunch or two of carrots depending on how big the bunches are (you want to end up with about 4 cups of coarsely chopped carrots). I had just picked up a winter CSA basket from Bluegrass Farms that had a lovely assortment of carrots in it
  • 1 large onion
  • 1 chunk of fresh ginger root (enough to end up with 1 TBSP when finely chopped)
  • 2 TBSP coconut oil, or butter, or a combination of both
  • 1 tsp of unrefined salt (I used Celtic sea salt). More or less to your taste
  • A sprig or two of a green herb to use as a garnish (optional). I had some dill on hand

Step 1: Prepping the Onion & Ginger

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  • Peel the onion and peel or wash ginger root
  • Coarsely chop up the onion, and finely chop up the fresh ginger root. You want to end up with about  1 TBSP of chopped ginger
  • Put the onion and ginger aside while you work on Step 2. Did you know that if you let onions sit for 5-10 minutes after you cut them up you boost their health-promoting properties? Many of the health-boosting nutrients are ‘trapped’ in the cell walls of the onion. Chopping the onion breaks through the cell walls, allowing the nutrients to be released and to react with each other to become even more powerful. They need some time to do this!

Step 2: Prepping the Carrots

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  • Peel or wash the carrots. I just washed mine because they were organic and from a local farm. Lots of goodness in those organic peels!

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  • Coarsely chop so you have about 4 cups

Step 3: Sauteeing the Onion & Ginger & Carrots

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  • Put a pot on the stove, add the 2 TBSP of coconut oil, and turn to medium heat
  • Add the onion and ginger and cook for about 5 minutes, or until onions are soft, stirring several times
  • Add the carrots and cook for another 5 minutes, stirring several times

Step 4: Simmering

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  • Add the 4 cups of chicken broth and the salt
  • Increase heat and bring to a boil
  • Reduce heat to low, cover and simmer for 15-20 minutes or until carrots are soft
  • Remove from heat & turn off the stove!

Step 5: Blender Time

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  • Before pureeing the soup, make sure you let it cool so that you don’t have a blender explosion
  • Puree to desired texture

Step 6: Garnish and Serve

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  • Top with your favourite herb (dill or cilantro go well with this soup), a dollop of organic sour cream … or both … or neither. Suit your taste!

Enjoy!

 

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