
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
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One bunch organic carrots, washed and chopped. Do not peel carrots!
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1/2 cup onion
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1 T avocado oil
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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.)
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1/2 tsp kosher salt
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1 T organic finely chopped ginger
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1 carton organic, low-sodium veggie or chicken broth
Instructions
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Heat oil. Add carrots, onion and butter.
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Sauté until onions are soft.
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Mix in salt and ginger.
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Add broth until veggies are covered. You won't need the whole carton.
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Lightly boil until carrots are soft.
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Add to Vitamix or blender.
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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.