For Ever More Supplement Options, Contact Us At (707) 528-HERB | Mon - Fri 10-6, Sat 11-5

ITEMS

by Lily Mazzarella October 24, 2015

carrot ginger soupThe brilliant golden-orange color and outrageous aroma of this soup tell you it’s got to be good for you. Indeed, this updated classic is a sure-fire hit for your immune system. Carrots contain abundant beta-carotene, which your body converts to immune enhancing vitamin A, while ginger improves circulation, warms the digestive tract, and supports the body in fighting the common cold.

Ingredients

1 tbs coconut oil
1 large leek, white and light green parts only, cleaned, trimmed, and thinly sliced
1 medium onion (or 2 medium shallots)
1 small zucchini, roughly chopped
5 large carrots, peeled and chopped
1⁄2 chopped apple — crisp tart varietal (optional)
1 tbs minced/grated fresh ginger
1 tsp ground turmeric
1⁄4 tsp ground cardamom
1⁄4 tsp ground cinnamon
4 cups broth
1⁄2 cup full-fat coconut milk
Freshly ground black pepper
Pea Protein or Grass-fed Collagen

Preparation

Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes. Toss in the carrot, apple, ginger, and cardamom, and saute until fragrant. Pour in the broth and bring to a boil over high heat. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste. Add 1 tbsp of grass-fed Collagen or pea protein to each serving of soup.

TIPS: If you don’t love the flavor of coconut milk, add 1 tbsp cashew butter to the soup before blending, or omit entirely.

Hearty Carrot Ginger Soup
The brilliant golden-orange color and outrageous aroma of this soup tell you it’s got to be good for you. Indeed, this updated classic is a sure-fire hit for your immune system. Carrots contain abundant beta-carotene, which your body converts to immune enhancing vitamin A, while ginger improves circulation, warms the digestive tract, and supports the body in fighting the common cold.
    Servings2
    Prep Time15 minutes
    Cook Time40 minutes
    Ingredients
    Instructions
    1. Melt the coconut oil in a saucepan over medium heat.
    2. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes.
    3. Toss in the carrot, apple, ginger, and cardamom, and saute until fragrant.
    4. Pour in the broth and bring to a boil over high heat.
    5. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.
    6. Mix in the coconut milk.
    7. Transfer the soup in batches to a blender and process until smooth.
    8. Alternatively, purée the soup directly in the pot with an immersion blender.
    9. Season with salt and pepper to taste.
    10. Add 1 tbsp of grass-fed Collagen or pea protein to each serving of soup.
    Recipe Notes

    TIPS: If you don’t love the flavor of coconut milk, add 1 tbsp cashew butter to the soup before blending, or omit entirely.

    The post Hearty Carrot Ginger Soup appeared first on Farmacopia.




    Lily Mazzarella
    Lily Mazzarella

    Author


    Stay Informed. Sign Up For Our Newsletter!