Carrot Ginger Soup

By Nindy Grewal CNP, LBA, B.Ed

Now that we are all starting 2018 on a healthier path, plus we are also trying to stay warm, I have shared this comforting and nutritious soup. This Carrot Ginger Soup is easy to make and delicious! Make it and store it in your freezer for those extra cold days!

2 Tbsp of coconut oil or organic ghee

1 white onion

10 carrots (about 5 cups)chopped

2 stalks of celery, chopped

1 inch knob of fresh ginger root, chopped finely

6 cups of organic chicken or vegetable broth

1 tsp turmeric powder

1/2 tsp curry powder (optional)

 

Himalayan salt and Black pepper to taste

 

Heat the soup pot with oil /ghee.  Add the onion and saute for about 5 minutes.  Add the carrots, celery, ginger and turmeric powder.  Stir and saute for another 2 minutes.  Add broth and turn down the heat to medium and cover pot to let it simmer for about 20 minutes.  (Check carrots to see if they are tender.)  Allow soup to cool slightly and then you can add to a high speed blender or use a hand blender in the pot to blend soup until all ingredients are smooth.  You can add more water to reach the consistency of the soup you like.   Adjust salt and pepper to taste.