Soup Is Good For The Soul!

Name: Gingery Carrot Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 2 tbsp ghee, olive oil, or coconut oil; 1/4 cup chopped red onion; 3 cloves garlic; 1 inch chopped ginger; 4 full-size carrots, chopped; 1 head cauliflower, chopped; 3 cups filtered water; 3 cups broth (vegetable, chicken or beef); 2 tsp dried thyme; 1 tsp sea salt; 1/2 tsp black pepper; 1 handful of herbs on hand (parsley, dill, mint, cilantro)

Fighting allergies has been my reality this week: mine and my daughter’s. Co-workers have complained of similar symptoms, so I blame the drastic weather changes. One of my secrets to rapid allergy relief is soup! It is not only good for your body, but it is good for your soul.

The recipe below can be tailored to any taste and texture preference. I LOVE a good pureed soup. My husband? Not so much. Steve prefers more of a stew consistency. Lucky for you, this one can be made either way.

For my fellow lazy friends, feel free to coarsely chop the veggies and plan to blend your soup. For the stewy or chunky version, you may consider chopping delightfully bite-sized pieces. You know this girl is going for the former!

Every good soup has a healthy fat, salt, and root veggie (like carrots or potatoes) as a base. This recipe allows and definitely encourages you to create a nutritional masterpiece of your own. Feel free to remove the garlic, add red peppers, pop in a chopped jalapeño, and/or include some red potatoes.

Let me know if you try this soup. I would love to see how you customize yours. Cheers to increasing health and a very short allergy season, wink wink!

Let’s make some…Gingery Carrot Soup!https://youtu.be/FDvLyxOH_cELet’s get together and learn how to make a carrot soup!2012-04-04

Gingery Carrot Soup

Yield: 4

Author: Michelle Fox

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

This soup is filled to the brim with anti-oxidant and antiviral properties. Vitamin C takes a front seat as well. Make this one for relief of allergy symptoms or when you just want a simple hug to your soul!

Ingredients

2 tbsp ghee, olive oil, or coconut oil
1/4 cup chopped red onion
3 cloves garlic
1 inch chopped ginger
4 full-size carrots, chopped
1 head cauliflower, chopped
3 cups filtered water
3 cups broth (vegetable, chicken or beef)
2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
1 handful of herbs on hand (parsley, dill, mint, cilantro)

Instructions

Heat the oil in your stockpot over medium heat. Add onion, garlic, and ginger. Saute until onion is translucent. Add remaining ingredients except for herbs
Cover the pot and increase heat to bring ingredients to a boil. Once you’ve reached the rumble of the boil, reduce your heat to a simmer. Stir a few times. Leave lid partially on and simmer for about 20 minutes.
Once your carrots are fork-tender, turn off the heat. Add your herbs and stir.
Your soup is ready if you like the texture as is. For a pureed soup, ladle your mixture into a blender or food processor. Please do not fill to the top if you do not have a steam vent on your lid. You can blend in batches if necessary.
Before serving, please taste your soup to see if any seasonings need to be added. Bon appetit!

Equipment Recommended

Stockpot
Blender

Notes

Bonus Tip: This dish keeps well in the fridge for 2 – 3 days. It creates excellent leftovers for lunch, so feel free to make a little extra!

*The kale salad was inspired by one of my teachers, Meghan Telpner. She has a similar recipe in her UnDiet Cookbook. You may find more of her culinary delights on her website.