Carrot Ginger Soup

Carrot Ginger soup is a classic soup that I remember eating regularly at a little vegetarian restaurant I frequented in the winter while attending the University of Toronto. It is souper easy and fast to make this soup when you want to be warmed up inside. With the addition of ginger turmeric, the soup has the added benefit of being anti-inflammatory and can be eaten by those of you with arthritis and other inflammatory conditions.

Serves: 4
Prep time: 15 minutes

Ingredients:
1 1/4 pounds carrots (scrubbed or peeled)
1 tablespoon coconut oil
3 medium cloves garlic, minced
1/4 cup minced ginger
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
pinch turmeric powder
fine grain sea salt (as much as you need)
chopped coriander

Method:
Place coconut oil in large stock pot over medium heat.

Add onion, ginger and garlic; saute until translucent and fragrant (~5 minutes).

Add turmeric and saute another minute.

Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 20-30 minutes.

Puree the soup using a hand blender (stainless steel is best because soup is hot and will melt plastic).

Season with lemon juice, sea salt and pepper to taste.

Drizzle with extra-virgin olive oil, toasted sesame oil, red chili oil or pesto or sprinkle with chopped coriander. Serve hot or cold.

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