Creamy Carrot Ginger Soup

My favorite simple soup for easy digesting. The warmth provides grounding and comfort for cold days.

  • 4 large carrots
  • 1/4 c yellow sweet onion
  • 4 cups vegetable broth or water
  • 1/2 inch fresh ginger, minced
  • 1/4 tsp salt
  • Cracked black pepper to taste
  • 2 Tbs. organic butter
  • 1 tsp fresh herbs such as rosemary, thyme or oregano
  • 1 Bay Leaf

Sauté the salt and onions in the butter until translucent. Chop and boil the carrots with the bay leaves until soft. You can use water, or broth. Strain once cooked, but save the extra water. Puree the cooked carrots, ginger, onions in a blender with some of the cooking water. Pour back into the large pot and add the fresh herbs and let simmer for a few more minutes. For a more creamy soup, leave out extra water. For a more liquid soup, add the rest of the carrot-water.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s