Spiced Carrot Ginger Soup

Add some spice to your meal with a digestive and anti-inflammatory benefit too.

This soup has been my go to every fall since I first realized how much I LOVE ginger. I made it for the first time when we hosted Thanksgiving Eve at our house.

This might be the recipe I get asked for the most.

I like to keep my recipes simple and moving. The longest part of this is actually waiting for the carrots to cook. If you are like me there is no need to peel the carrots if they are organic or fresh from your garden. Simply clean them with some baking soda and chop.

Best part of this! My little ones love it! (Well at least they do today.)

Spicy Carrot Ginger Soup

Ingredients

• 2.2 pounds of carrots

• 2 inches of ginger

• 2 closes of garlic

• 1/2 quart broth (I use vegetable but chicken is great too)

• 3/4 quart water

• 1 tsp salt

• 1/4 tsp black pepper

• 1 bay leaf

• 1 tsp ground cumin

• 1 tsp coriander

• 1 tsp paprika (i use hot paprika for a little extra)

• pinch of nutmeg

• 1/4 c cream (i use coconut cream but regular cream works too)

Directions

1. Prep and cut carrot, ginger, garlic, and onion. (fun fact: to get the most benefit smash your garlic and let it lay for at least 10 minutes before cooking. This method releases more enzymes)

2. Cook the onion in olive oil until see through and soft.

3. Add ginger and garlic.

4. Add carrots (medium heat).

5. Pour in broth and water.

6. Add seasons and bay leaf.

7. Maintain at medium heat and stir often until carrots are soft.

8. Remove the bay leaf.

9. Blend it up! (I love this blender)

10. Return to the pot and add the cream on low heat.

    
    

I always make double batches of this and freeze it. This makes for a quick simple and healthy meal on those busy days where you just dont have the time to prepare and cook and clean up.

Other notes...

• I like it spicy so I'll usually check the ginger and sometimes add a little extra.

• My little ones loved this in their pouches.

• My husband always wants a little more than this so I often make Rosemary Olive Oil bread while the pot is cooking.

• If you are lucky enough to get the tops of the carrots save these and you can make a delicious vegetable broth with them.