I love soup. I believe that soups are the one of the ultimate healing foods. Not only are the cozy and comforting, but they're also really nurturing for your gut. And just in time for cold and flu season - this Carrot Ginger Soup is full of immunity superpowers like vitamin-rich carrots, soothing ginger, healing garlic, and anti-inflammatory turmeric. What’s not to love?

A bowl of this soup pairs perfectly with a nice green salad, or avocado toast. Perfect on a chilly fall evening!

I don’t peel my carrots. Wash them well, and buy organic when you can so you don’t have to worry about pesticides.

INGREDIENTS (Serves 4):

1 yellow onion
8-10 medium sized carrots
1.5 inch knob of fresh ginger
1 garlic clove
1 apple
4 cups vegetable broth
1 teaspoon turmeric powder
salt + pepper

TOPPINGS:

toasted sesame seeds
microgreens
toasted sesame oil
coconut milk

DIRECTIONS:

Preheat oven to 400 degrees.

Chop onion, garlic, apple and ginger and peel carrots. Place whole carrots on a baking sheet and drizzle with olive oil, salt and pepper. Toss and roast in oven for 20-25 minutes, or until they are fork tender.

While carrots are roasting, saute the onion in a soup pot with olive oil, salt and pepper until they become translucent. Add garlic, apple, ginger and turmeric and keep sautéing, adding in a splash of vegetable broth or olive oil if anything starts to stick to bottom of pan.

When carrots are finished roasting, chop into big pieces. Add them into pot with other vegetables as well as the rest of the broth. Simmer over low heat until broth comes to a boil, then turn off heat.

Using a hand blender or regular blender, blend until soup is smooth or to your desired consistency. If soup is too thick, add in a little more broth.

Divide soup into bowls and top with toasted sesame seeds, a drizzle of toasted sesame oil, micro-greens and a splash of coconut milk (if you like it creamy). Enjoy!

Lisa's Blog