Ginger Carrot Soup
Who doesn’t love a delicious, hot soup in winter? This soup is packed with so much goodness it’s a definite winner in my house. Ginger has a long history of being used to relieve digestive problems, nausea, reduced appetite and motion sickness. Carrot benefits can mainly be attributed to their beta carotene and fibre content. Carrots are also rich in vitamin A, vitamin C, vitamin K, Vitamin B8, pantothenic acid, folate, potassium, iron, copper an manganese.
Serves: 4 Prep: 15 min. Cook: 45 min.
- 8 carrots, peeled and roughly chopped
- 2 small zucchini, peeled and roughly chopped
- 1 small onion, diced
- 1 apple, peeled and roughly chopped
- 2 tbsp fresh ginger, minced
- 1 tsp turmeric
- pinch of cinnamon
- 4 cups chicken or vegetable stock
- 1 cup coconut milk (optional)
- olive oil
- sea salt and freshly ground black pepper
- Heat the olive oil in a saucepan placed over medium-high heat.
- Add the ginger and onion and cook until fragrant, about 4 minutes.
- Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.
- Pour in the stock and bring to a boil, lower the heat and let everything simmer for 25 to 30 minutes.
- Puree the soup using an immersion blender, or in batches in a blender.
- Pour in the coconut milk, season to taste, and serve warm.