• Megan Sullivan

Carrot Ginger Soup



Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. fibers, vitamin A, vitamin K , B and C, and minerals – potassium and iron, this recipe requires few ingredients, and it’s super easy to make, Turmeric and ginger help the both to strengthen the immune system and cleanses the body of toxins and is anti-inflammatory and antibacterial,



INGREDIENTS


  • 3 tablespoons olive oil

  • 1 1/2 pounds carrots (6-7 large carrots)

  • 1 large sweet potato (chopped)

  • 1 apple

  • 2 cups chopped white or yellow onion

  • 2 stalks celery

  • Salt

  • 1 piece of fresh ginger chopped

  • 2 teaspoons of tumeric

  • 2 cups chicken stock or vegetable stock

  • 2 cups water



DIRECTIONS

1 Sauté celery, sweet potato, onions and carrots: Add the olive oil in a dutch oven (Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven)., over medium heat and cook the celery, sweet potato, onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

2 Add stock and water, ginger, tumeric and apple. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. 4 Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Add more salt to taste.

Garnish with chopped chives, fried garlic, parsley, or roasted cinnamon apples.


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