Recipe: 14 Carrot Gold Ginger Soup

This yummy carrot ginger soup is healthy, hearty and easy to prepare

—

14 Carrot Gold Ginger Soup

Yield: 2 quarts

Servings: 4 (2 cup) servings

Ingredients:

• 2 tablespoons ghee or coconut oil
• 1 large yellow onion, rough chopped (about 2 cups)
• 2 tablespoons fresh ginger root, chopped
• 1 Tablespoon fresh turmeric, minced or ground dried powder
• 1 teaspoon fine grain sea salt
• 14 carrots, cut into 1” chunks (about 4 cups)
• 1 teaspoon ground nutmeg
• 1 teaspoon ground white pepper
• 1 teaspoon ground coriander
• 1 quart chicken broth (4 cups)
• 1 (13.5 ounce) can organic coconut milk

Method:

1. Heat ghee / coconut oil in soup pot over medium-high heat. Add onion, ginger, turmeric and salt; saute, 8-10 minutes.
2. Mix in carrots; cook until they begin to brown, about 10 minutes. If your pan gets too dry, add an additional tablespoon of fat to the pan.
3. Stir nutmeg, white pepper and coriander into carrots. Sauté for one minute.
4. Add chicken broth and coconut milk; simmer for 5 minutes or until carrots are fork-tender.
5. Purée with an immersion blender until smooth. Taste for seasoning. If too thick, thin to desired consistency by adding more broth.

*Variations: add yams or squash; use fennel, cardamom, or curry powder instead of ginger

---

You may also enjoy Cumin Spiced Carrot and Date Salad (And an Ode to the Beautiful Carrot) by Christine Moss