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

• 1.5 lb organic carrots, washed and chopped. Do not peel carrots! 

• 1/2 cup onion or 1 bunch scallion - greens only

• 3 T extra virgin olive oil

• 1/2 tsp kosher salt

• 1 T organic finely chopped ginger

• 6 cups organic, low-sodium veggie or chicken broth

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Instructions

• Heat oil. Add onion or scallions. Sauté until soft. 

• Add carrots, ginger and salt. 

• Add broth, bring to a boil and then reduce to simmer and cover. 

• Simmer until carrots are soft, approx. 20 minutes. 

• Add to Vitamix or blender.  

• Enjoy as a meal or 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, soy, refined sugar, corn or peanuts. 

 

Write-up by Pam.