Pantry-Friendly Sunny Carrot Ginger Soup

I hope this post finds you and your family well!

When life gets a little crazy, I always look for ways to calm things down. One of the most comforting and healthy ways to do that is with soup.

Many people are intimidated by the idea of making soup from scratch, but this recipe is quick and easy. You can make it in about 30 minutes with what you probably already have in your fridge and pantry, and it requires very little in the way of skills or kitchen tools. (I did a Facebook Live that listed my ideal pantry list. You can see that here.)

Carrots are a rich source of the antioxidant beta-carotene. They’re also loaded with vitamins, minerals and fiber, which help to boost your immune system which is now more important than ever.

Ginger is a rhizome that provides a huge punch of flavor. It’s best known for helping settle nausea (think ginger ale for an upset stomach) or gas relief, but it’s also known for its antioxidants and gingerols (anti-inflammatory compounds.)

Lastly, onions are a source of biotin (also known as vitamin H) which helps your body convert food into energy.

This soup makes a filling lunch or pairs beautifully with salmon and a green salad for a healthy light supper. Take care of your health, and the health of those you love. Make my Sunny Carrot Ginger Soup.

Sunny Carrot Ginger Soup

Yield: 8 cups

Ingredients:

• 3/4 c. onion, minced

• 1/4 c. ginger root, minced

• 1 tsp sugar

• 1 tbsp ghee or organic unsalted butter

• 1 tbsp cold pressed, extra virgin olive oil

• 6 c. water or vegetable stock

• 1 1/2 lbs. carrots, sliced

• 1/8 c. arrowroot powder or corn starch

• 1 c. almond milk (or any non-dairy milk)

• Zest of one orange

• Salt & pepper

Instructions:

1. In a large saucepan, add 1 tablespoon ghee, 1tablespoon olive oil, onion and ginger root, and cook over moderate to low heat until ginger is fragrant and onion is softened.

2. Add water or stock, carrots and sugar. Bring to a boil. Cover, reduce heat to simmer until carrots are tender (35 – 40 minutes.)

3. In a small bowl, mix arrowroot powder with ¼ water. Set aside.

4. Puree soup using an immersion blender until smooth. If using a countertop blender, mix in batches (no more than ¾ full at a time) and return soup to saucepan. Mix in arrowroot paste.

5. Add orange zest, almond milk, salt and pepper to taste.

6. Gently simmer at least 5 more minutes, careful not to boil.

7. Serve and enjoy!

Xo,

Dianne