Carrot Ginger Soup

This is the soup the started it all. It is one of my favorite recipes and a winter staple at Chez Hunt. You can make a batch on a Sunday afternoon and have it all week (I sometimes use it as my afternoon snack in a mug warmed at work ~ especially good when you are on eating healthy and doing all the right things).

Emaly’s Almost Famous Carrot Ginger Soup

Large Stock Pot

2 Cloves of Garlic (peeled and rough chopped)

1 Thumb of Ginger (peeled and rough chopped) (cheat: use Ginger Juice about ¾ of a Tablespoon)

1 Tablespoon of Coconut Oil

½ of a Yellow or White Onion (rough chopped)

Warm oil in large pot, put in ginger, garlic and onion and cook on medium until fragrant and translucent (about 3 min)
1 Bag of skin on carrots (about 5-8 large size) (rough chopped)

1 Box (32 oz) of low –sodium Chicken Stock (can also be veggie stock if going the vegetarian route)

1 Tablespoon of Turmeric

1 dash of Maharajah Curry powder (a little goes a long way…small amount) (option – if you are not a curry person add some cayenne)

Salt & Pepper to Taste

Bring all ingredients to a full boil then lower and simmer for about 30 min

Make sure all ingredients are fork tender, remove from stove and finish soup with an immersion blender. Yes, invest in an immersion blender. It saves time, effort and mess of transferring to a blender. Small, convenient and dishwasher safe it was one of my first real “kitchen tools”. I love my immersion blender (the tall stick type ones). Blend until smooth. I like my soup very thick so add some stock or water and re-simmer to find your best consistency.

 

Options:

Toppings of coconut milk or yogurt swirl, chopped scallions, chia seeds

Protein: chopped rotisserie chicken, chopped leftover ham or toasted tofu cubes dusted in spices

Add/remove ginger and garlic to taste, you can make it very spicy – great for winter cold/flu season or more mild

Add in some orange/red lentils while toasting the garlic/onion/ginger – be careful not to burn and keep stirring – cook as normal and then blend. Amps up the carbs and fiber.

Add before blending a Tablespoon cilantro, basil and coconut milk with teaspoon of red Thai curry paste for more of a Thai flavor, top with more fresh herbs and coconut milk drizzle to serve

Serve with:

Toasted Naan bread (yes I buy the pre-made Stone Fire brand it works great) with some coconut oil, salt and garlic powder or any good toasty bread to sop up the soupy goodness.

 

By Emaly Hunt / GrapesandGarlic on the Instagram / grapesandgarlic.com

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