Carrot Ginger Soup

 

Carrots are considered a carb-y veggie. So if you're looking to reduce sugar, I'd skip this soup. Otherwise, dig in. Packed with phytonutrients and anti-oxidants, you can feel yourself getting healthier - and younger - by the spoonful.  This is an easy variation of a classic everyone loves. Tip: keep peeled ginger in the freezer and grate when you're ready to use. That way it's always on-hand and you'll have no excuse not to make this souper soup.

 

Ingredients

  • One bunch organic carrots, washed and chopped. Do not peel carrots! 

  • 1/2 cup onion

  • 1 T avocado oil

  • 1 T butter (yes, small amounts of this saturated fat is OK. Use organic. If you're avoiding dairy replace with 1 T avocado oil.)

  • 1/2 tsp kosher salt

  • 1 T organic finely chopped ginger

  • 1 carton organic, low-sodium veggie or chicken broth

Instructions

  • Heat oil. Add carrots, onion and butter. 

  • Sauté until onions are soft. 

  • Mix in salt and ginger. 

  • Add broth until veggies are covered. You won't need the whole carton.

  • Lightly boil until carrots are soft. 

  • Add to Vitamix or blender.  

  • Keep adding broth until consistency if you want it more thin. Store and reheat one cup at a time for snack.

 

Serves: 4-6

Time: 30 mins. 

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy (without the butter), soy, refined sugar, corn or peanuts. 

 

Write-up by Pam.

  • Facebook Clean Grey
  • Instagram Clean Grey
  • YouTube Clean Grey
  • Facebook Clean Grey
  • Instagram Clean Grey
  • YouTube Clean Grey

Copyright © 2015 The Bread & Buddha

  • Facebook Clean Grey
  • Instagram Clean Grey
  • Twitter Clean Grey
  • YouTube Clean Grey