This delicious carrot ginger soup is high in antioxidants A, K and C. The addition of turmeric and fresh ginger increase the nutritional value as well as add some wonderful spice to warm you up this winter. Turmeric is a powerful anti-inflammatory as well as a great digestive aid. Ginger is another wonderful anti-inflammatory that adds additional richness to this soups flavour. After playing with my original recipe I decide to add butternut squash to make this soup even creamier.
2 tablespoons olive oil or coconut oil (gives a sweeter flavour)
1 large white onion, chopped
¼ teaspoon sea salt
1 teaspoon turmeric
½ teaspoon ground cinnamon
2 pounds carrots, peeled and sliced into ¼-inch disks
1 pound butternut squash, peeled and chopped (don’t like squash? Increase the carrots by ½ pound)
2 tablespoons fresh ginger, peeled and minced
6 cups gluten-free, organic chicken or vegetable broth (choose regular version if gluten is not an issue)
1 cup light coconut milk
1 teaspoon black pepper
½ teaspoon sea salt or to taste
Fresh chopped cilantro to top
1. Heat oil in a large (6 quarts or larger) Dutch oven over medium heat. Sauté onion, stirring occasionally until softened. Add turmeric and cinnamon and sauté for an additional minute, stirring frequently.
2. Add carrots, squash, ginger and broth to pot. Bring mixture to a boil. Reduce heat to simmer, cover and cook for 10 minutes or until carrots and squash are tender. Stir in coconut milk and black pepper.
3. Remove from heat and puree in batches in a blender or food processor, if you have one. Make sure you only fill blender half way and put the top on, unless you want to splatter your nice outfit!. Add water or additional stock to thin soup to desired consistency.
4. Taste and adjust seasoning. Serve hot, garnished with chopped cilantro (and, if you want to be decadent, add a tbsp of unsweetened Greek yogurt or sour cream – want to avoid dairy? Try my Ageless Body sour cream instead).