Quick. Simple. Enhealthing.
This is an excellent soup to keep on hand in the fridge. It tastes just as good cold as it does hot. I like to make this soup when I’m feeling a little run down and in danger of succumbing to a cold or flu. The energizing and warming properties of ginger nicely complement the flu fighting properties of garlic and onion. Carrots are rich in beta-carotene and selenium, two strong anti-oxidants. This soup will keep for several days in the fridge and can be reheated or frozen for later use.
1 tbsp olive or coconut oil
1 small onion roughly chopped
4 cups roughly chopped carrots
4 cups water
3-4 cloves garlic, diced
2 inches fresh ginger, grated
1/2 tsp salt
Pepper to taste
- Lightly sauté onion in olive oil until onion turns translucent
- Add carrots, water, garlic, ginger and salt
- Simmer until carrots are very tender, approximately 15 minutes
- Remove from heat and use a hand blender to blend into a smooth, thick soup. (If you don’t have a hand blender, you can puree in a regular blender, or use a potato masher.)
- Serve hot or cold, seasoned with fresh ground pepper.