Carrot and Ginger Soup

This delicious and deeply nourishing soup has been on a regular rotation at my house. High in vitamins A and C (and also high in antioxidant and anti-inflammatory properties), Carrot and Ginger Soup is not only comforting to eat, but is also a great source of nutrients, especially helpful during cold season. I have experimented with different ways of cooking this soup, including using coconut oil instead of ghee, (which I liked just as much). In addition, you can add a teaspoon of ground turmeric for an even more potent anti-inflammatory punch. Either way, it tastes amazing. Here is the recipe!

Carrot and Ginger Soup

Ingredients

• 1 tablespoon of ghee
• 6 cups of vegetable broth or bone broth
• 10 medium size carrots, cut into small pieces
• 1 medium-size onion, chopped
• 1 tablespoon of freshly grated ginger
• Sea salt and freshly-ground pepper to taste

Instructions

• Using medium heat, warm the ghee in a stockpot
• Add both the onion and ginger and sauté until the onion is soft
• Add the carrots and broth
• Bring to a boil, then reduce the heat to a simmer
• Keep covered for approximately 30 minutes or until the carrots are soft
• Remove from heat and add salt and freshly ground pepper, to taste
• Use an immersion blender and blend until the soup is smooth. (You can also use a regular blender if you do not have an immersion blender – just allow the soup to cool, then blend in small amounts, and return to the stockpot).

Enjoy!