I learned this 9-ingredient recipe working at The Four Season’s Wellness Kitchen. Their version included fat-free half-and-half, but for me life is too short for flavorless dairy. If you don’t want to eat dairy, just substitute coconut cream or leave it out.
Hope you like the recipe. I instantly feel better in the winter or summer with the spice of ginger. I think it’s an aphrodisiac or something. It’s a great anti-inflammatory too so it can keep you immune from the cough-ers out there.
Soup is always good with a little crunch on top, so I added roasted pepitas, or pumpkin seeds. Oh, and toasty homemade bread. That’s a great dinner right there.
Carrot-Ginger Soup
Yield: serves 6
- 2 lbs. carrots, chopped
- 1 ½ Tablespoon ginger, minced
- 1 Tablespoon garlic, chopped
- ½ onion, chopped
- 1 quart chicken or vegetable broth
- ½ cup heavy cream, or non-dairy cream
- ½ cup orange juice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Serve with toasted pepitas and bread
1. Saute the first 4 ingredients in a little oil until they start to soften, about 5 minutes. Then, add the broth and bring to a boil. Once boiling, lower to a simmer, and cover. Cook on a low simmer for 15 to 20 minutes, or until carrots are fork-tender. Add a good two pinches of salt here. (Salt is what makes soups tasty- don’t be shy to salt)
2. After carrots are tender, blend the soup in a blender in batches, or use an immersion blender to puree.
3. Add the cream, orange juice, cinnamon and nutmeg. Stir in on a low heat. That’s it! Keeps a good 4-5 days in the fridge.
