carrot ginger soup
We find ourselves gravitating towards soups this time of year when we’re in need of simple, grounding nourishing meals to help us reset from the holiday festivities or an overindulgent weekend.
This soup is loaded with healing and satisfying ingredients - ginger is soothing to the digestive tract, the carrots are rich in anti-inflammatory, immune supportive nutrients, and we use bone broth for extra protein, minerals and a gut healing boost (don’t worry if you can’t get bone broth or prefer to use a vegetable broth, the soup is just as delicious and healthful without it!)
It may seem like an extra step to roast half of the carrots, but we promise it’s worth it, and takes no extra time since they roast while you’re preparing the rest of the soup. Roasting half the carrots gives the soup a bit more depth and sweetness, while cooking half of them in the broth lets you access more nutrients!
Carrot ginger soup
Serves 4-6
Ingredients
2 tablespoons coconut oil or extra-virgin olive oil
2 bunches carrots (~1.5-2 pounds), half of them roughly chopped and the other half left whole
1 medium yellow onion, chopped
2 garlic cloves, minced
1-2 tablespoons chopped fresh ginger (depending on how much you like ginger!)
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups organic chicken bone broth or low sodium chicken or vegetable broth (or substitute water)
sea salt and freshly ground pepper to taste
Directions
Preheat the oven to 425 degrees and line a sheet pan with parchment paper for easier clean up. Directly on the pan, toss the whole carrots with 1-2 teaspoons of extra-virgin olive oil or avocado oil and a small pinch of salt. Roast, tossing occasionally, until soft and caramelized, ~30-40 minutes.
Meanwhile, heat the oil over medium heat in a large stockpot or Dutch oven. Add onions and a pinch of sea salt and sauté until soft and slightly caramelized, ~10-15 minutes. Add the garlic, ginger and spices and sauté until just fragrant, 1-2 minutes longer.
Add the reserved chopped carrots and stir to coat with the oil and spices. Add the broth and filtered water to cover the carrots. Bring to a boil and then reduce to simmer, partially covered, until the carrots are cooked through, ~15-20 minutes.
Remove from heat and carefully, transfer soup to a high-speed blender. Add the roasted carrots from the oven and puree until smooth (you may need to add more water to reach desired consistency).
Return the soup back to the pot. Taste and adjust seasonings, adding more salt and a few grinds of fresh pepper, if desired.
Serve immediately or store in freezer for up to 3 months.