Creamy Ginger Carrot Soup

This creamy ginger carrot soup recipe is just what the cold weather calls for. It’s a little sweet with just enough bite to warm you up – the fact that it’s allergen-friendly and easy to make is really just a bonus.

GINGER IS MY GO-TO FOR ALL THE HEALTHY BENEFITS

It’s not just about the spicy taste – it helps with everything from digestion to detoxification. And in our house, we drink it, eat it and even just chew on it. I know, sounds crazy but it’s that good for you.

THIS CREAMY GINGER CARROT SOUP IS DELISH!

I know I’ve been raving about ginger. But carrots deserve some love too. Especially because they tend to get a bad rep for being higher on the glycemic index. But the carotenoids that give carrots their bright orange color, actually help slow the aging process – naturally.

What

YOU’LL NEED

* 1 tbsp. of coconut oil

* 1 medium yellow onion, chopped

* 1 clove of garlic, minced

* 2 tbsp. of fresh ginger, chopped

* 1 lb. of carrots, peeled + chopped

* 32 oz. of vegetable stock

* 1-14 oz. can of coconut cream or coconut milk

* 1/2 tsp. of salt

HOW TO MAKE IT:

1. Heat a large skillet to medium high heat, melting the coconut oil.
2. Add the onion, garlic and ginger to the skillet and cook until you can smell all the goodness – about 5 minutes or until the onion is almost clear. Then add the carrots and veggie stock and bring it to a boil
3. Reduce the heat to a simmer. Then cook until the carrots are soft – about 25 minutes. Then slowly stir in the coconut milk.
4. Using an immersion blender, blend the soup until smooth.. Add salt to taste – enjoy!

If soup is not your thing, this recipe makes a delicious creamy ginger carrot mash. Just reduce the veggie stock to 4 ounces, reduce the coconut milk to a drizzle and mash the carrot combination instead of blending.

Remember, ginger’s an anti-inflammatory must-have you don’t want to miss out on. Especially during cold and flu season.

Ginger and turmeric go hand-in-hand. Try this turmeric drink recipe (aka golden milk).