Carrot Ginger Soup
Root vegetables.... they help us stay grounded. In Autumn, our bodies start craving stews, soups, and other warming foods. So, why not prepare a bowl of delicious carrot ginger soup to get you into the season?
The ingredients in this soup have powerful benefits. Carrots are a rich source of nutrients. They contain large quantities of vitamin A, in the form of beta-carotene, and are excellent for the eyes. Ginger tops the list of effective natural home remedies; it has been useful for a host of ailments. For centuries, it has been used as an effective cure for the common cough and cold. Carrots and ginger together feed your soul with warmth and comfort. It's a perfect way to get ready for the cooler climates ahead.
- 6 carrots
- 1 medium onion
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 4 cups filtered water
- 6-inch piece fresh ginger, juiced
- fresh parsley to garnish
Wash, peel, cut carrots and onion into chunks. Sauté lightly with 2 tablespoons of olive oil in a pan. Transfer vegetables and salt into a pot. Add water and bring to a boil, cover with a lid. Simmer on low heat for 25 minutes.
Transfer soup into a blender, adding water if necessary to achieve desired consistency. When blending is done, squeeze juice from grated ginger and add to mixture. Garnish with parsley.
You may substitute carrots with squash, parsnip or beets. Squash and beets need 35 to 40 minutes to cook.