Carrot Ginger Soup
This winter seems to be taking FOR.EV.ER. Maybe it’s because I spent a few weeks sicker than a dog. And wasn’t running. Or eating. Or doing much other than sleeping and drinking my mom’s chicken broth. (Best broth in the whole, wide world – I’ll have to do a post on that someday soon.) Or maybe it’s because we’re in the middle of a cold snap in the Portland area and when I woke up at 8am, it was still 24 degrees out. No outdoor run for me – time to get myself to the gym.
Regardless of the reasons why this winter is dragging on, there is one thing that makes it completely bearable: Soup. Especially soup with lots of healing properties and natural anti-inflammatory and anti-viral ingredients. The fresh ginger soothes an upset stomach and the garlic works as a powerful anti-viral – it’s one of the most powerful natural anti-virals around! (Just when your doctor told you there was nothing to do for a cold!)
Around our house, organic carrots are a staple. We eat them like Bugs Bunny (exhibit A above with my sister chowing down on her carrot) and use the peels for our chicken stock. A great source of carotenoids, it forms Vitamin A once inside the body, which acts as an anti-viral and helps to support the liver, pancreas, and kidney… a good thing when the weather has you down.
Also, save your carrot peels, onion skins, and onion top! We keep our vegetable “garbage” in a gallon-sized ziploc bag in the veggie tray in the fridge. You can use them for making your own chicken broth – the peels of the carrots contain lots and lots of vitamins and minerals. Just make sure to throw away the carrot caps, they’re bitter and don’t add anything to the soup. Also, don’t both with saving the garlic pieces – garlic and chicken stock don’t mix. Ever.
If you’re sick or looking for a good soup that will warm throughout during the long winter months, this just might be your soup.
Carrot Ginger Soup
- 2 lbs organic carrots, scrubbed and peeled, or just scrubbed
- 6 cloves garlic
- 2 medium yellow onions
- 4 tbsp organic grass-fed butter (such as Kerrygold)
- 2 cups organic homemade chicken broth
- 1 13.5oz can whole-fat coconut milk (no fillers)
- 2 tsp grated fresh ginger
- ½ – ¾ tsp sea salt
- ½ – ¾ tsp fresh-cracked pepper
- 2 tbsp dried or fresh parsley, chopped (as garnish)
- Steam the carrots with two tablespoons butter until soft.
- While the carrots are steaming, saute the onion in the remaining two tbsp butter over medium heat, add garlic after onions after a few minutes, and continue to saute until onions are slightly caramelized.
- Combine steamed carrots, garlic and onions, and the rest of the ingredients in a stock pot and blend with an immersion blender until the soup is completely creamed. Or, combine in a large bowl and, using small quantities and multiple batches, blend with a standing blender. NOTE: Be especially careful if using a standing blender as hot items can rapidly expand with the increase in velocity and the blender contents could explode if too full or if there is no firm pressure on the lid.
- Heat the blended soup until warmed throughout and serve garnished with dried parsley.
Now, if you’ll excuse me, I have some soup to eat.