From my dear friend Kim Ovaert: “I just made this soup and thought it was really good!”
6 cups un chicken broth
1 1/2 ” of fresh ginger (I grated it)
one small onion
2 garlic cloves
salt and pepper to taste
Cut carrots and onion and place on a parchment paper lined baking sheet. Drizzle with olive oil (optional), salt and pepper.
Bake at 375 until soft roasted (approx 35 min)
While the vegetables are roasting bring stock to a boil with the ginger and garlic. Time this so you can just add the roasted mixture when they are finished. Simmer for a few minutes then use your stick (immersion) blender (or transfer to a blender), blend and serve.
Passing along a nice recipe from self-love guru Louise Hay. Enjoy 🙂
Carrot Ginger Soup
2 Tablespoons earth balance butter (I would use less or none)
2 green onions, sliced
1 dozen medium carrots, peeled and sliced
4 cups vegetable or un-chicken broth
Salt and pepper to taste
1 teaspoon ground cumin
1 tablespoon fresh grated ginger or powdered ginger
2 tablespoons lemon juice
In a large saucepan, melt butter and sauté the green onion, ginger, and cumin for about 5 minutes. Add the carrots, and sauté for a few minutes. Add the broth, and bring to a boil. Turn heat to low, and simmer carrots until tender, about 30 minutes.Transfer soup to a blender or food processor, and puree until smooth. Add lemon juice, and season with salt and pepper. For a change, add a cup of orange juice instead of lemon juice.
I make this soup in large batches and freeze the rest in portion-size containers for a quick snack at any time.