The cold weather, or the polar vortex they call it, has me wanting hot soup!
Carrot-Ginger soup is a bright and warming dish that is very easy and great use of winter vegetables.
Carrots are great for your eyes, heart and teeth! They also have 4 of the B-vitamins in them. Read more about carrot benefits here.
There are numerous benefits to the warming root, ginger. It helps ease pain, kill cancers & bacteria, boost appetite & metabolism and a lot more. Read about ginger here.
The spices added to this soup make it very nice. I hope you enjoy this colorful dish.
5 carrots (about 3 cups, roughly chopped)
1/2 onion, roughly chopped
1 clove garlic, smashed
1 inch piece of ginger
1 tbsp coconut oil (I buy mine here)
3 cups water
4 tbsp non-dairy milk (almond or coconut would be best – make your own!)
1 tsp tapioca starch
1 tsp salt
1 tsp pepper
1/8 tsp cayenne
1/8 tsp turmeric
1/4 tsp ginger powder
1/2 tsp nutritional yeast flakes
Optional – 1 tbsp coconut oil/non-dairy butter
1) Sauté chopped vegetables in coconut oil in large sauce pan on medium flame. Do not let vegetables brown, just enough to let onions become translucent.
2) Add 3 cups water to vegetables. Cover with lid and let simmer for 15 minutes, or until carrots are tender.
3) Scoop vegetables out and put in blender. Pour the broth in the blender as well. Secure the lid with your hand and process for 1 minute, or until smooth.
4) Pour blender contents back into saucepan. Add spices. Mix tapioca starch with cold non-dairy milk and stir into the pot. Optionally, add one tablespoon non-dairy butter (I used Olivio Coconut Spread).
This soup is perfect by itself, or is good served as a sauce to go over rice and vegetables.
I made a cabbage-kale stir fry to go with this soup.