DELICIOUS Carrot-Ginger Soup

20160215_210119993_iOSToday I had a little extra breathing room to make another recipe for my blog thanks to this beautiful snow that’s coming down right now-I sort of had a feeling that my 6pm class would be cancelled.  Plus I’m on Phase 1 right now of the TLS 21 Day Challenge-6 days in with 1 more day to go and I needed a couple of extra veggie servings to take me through home stretch and into phase 2.  Protein is easy-but sometimes it’s good to make the veggie servings interesting.  At the same time, I wanted to provide my family with a healthy comfort food option at dinner tonight.  So I made some soup!  It’s a recipe I’ve seen on my TLS Subscription and had seen recommended on my Facebook feed by other other TLS coaches and I decided to give the version from my facebook feed a try.  (TLS website version calls for a few ingredients that aren’t approved until TLS 21 Day Challenge is over)  Since I didn’t reinvent the wheel while making it (plus I’ve made this before) I’m not going to write a lengthy piece on it, but I’ll just provide my methods!  To view the original recipe, a subscription to TLS is needed.  It’s only $9.95 a month so really very reasonable for all the resources you get with it.   Anywho.

Starting with a pound of organic carrots, I used my food processor to shred them down.  I used the chop setting but it basically ground them up which I was ok with since that would have had to have been done anyway after cooking.  I set the carrots aside and did the same thing to a large organic sweet onion, a few garlic cloves and a fresh ginger root.  In a stock pot I heated up 2 tablespoons of evoo to coat the bottom.  Coconut oil would have been perfectly fine and delicious too, or even some ghee if you were feeling adventurous.  Add the onion/ginger mixture to the pot with the turmeric and some salt and pepper to taste and (salt can be left out but I recommend it) saute up for 2-3 minutes.  It’ll already be softened anyway thanks to the food processor.  Then add the shredded up carrots to the onions and mix together.  It’ll look like a pasty consistency until you add the broth.  Add that broth after the carrots and onions have been incorporated completely and it’s sauteed for about a minute or two.   Mix together until even, bring to a boil then reduce heat to low.  Let simmer for 20 minutes and remove from heat.  Top with some green onions or chives and serve!  This would also be delicious served topped with a tablespoon of greek yogurt!   By the way, I made chicken broth since I didn’t have any vegetable broth in pantry.  I used a tablespoon and a half of “Better than bouillon” and a quart of water and it was easy breezy!  Just keep in mind that bouillon has a little more sodium in it and you may want to drink an extra glass or 2 of water.  NOTE:  IF a food processor is not available to you, just coarsely chop your carrots and onion and grate the ginger into the mixture.  Then, when the soup has simmered for 20 minutes, you can use a blender to smooth it down in small batches.  I have seen various comments also that some people have simply used a masher or a handheld blender so that there is a “chew” factor and it isn’t processed down completely.  I personally prefer a soup like this to be smooth but do whatever!

Carrot-Ginger Soup

Carrot-Ginger Soup

Ingredients

  • 4 cups low-sodium vegetable broth or chicken broth. You can also make your own.
  • 1 sweet onion, chopped
  • 2-3 cloves garlic, minced
  • 2 tsp freshly grated ginger
  • 1 lb carrots, chopped
  • 2 tsp ground turmeric
  • 1 tsp freshly squeezed lemon juice
  • 1 TB fresh chives or green onions
  • 4 tb coconut flakes or greek yogurt (when not in phase 1)
  • EVOO

Instructions

  1. Add evoo to a stockpot to coat it. 2 tablespoons should be enough, maybe a little generous
  2. Add onions, garlic, turmeric, ginger, and salt/pepper to pot and saute for 1-2 minutes until fragrant.
  3. Add carrots to mixture. Incorporate into the onions.
  4. Add broth. Bring to a boil, then reduce to a simmer.
  5. Cook for 20-25 minutes until carrots are tender.
  6. Add in a tsp of freshly squeezed lemon juice
  7. Allow the soup to cool, then blend in small batches until the soup is smooth. (if you used a food processor to chop your veggies, this last blending step is probably not necessary. It wasn't for me)
  8. Serve with a tablespoon of coconut flakes or greek yogurt
  9. ENJOY
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