Print Options:

Carrot Ginger Soup

Yields1 Serving

This delicious soup has the antioxidants of orange carrots and the warming effects of ginger. Eat it in the summertime, wintertime, or any time

 1 tsp Coriander
 1 tsp Yellow mustard powder
 3 tbsp Coconut Oil
 ½ tsp Curry Powder
 1 tbsp Minced peeled fresh ginger
 2 cups Chopped Onions
 1 ½ lbs Carrots, washed , thinly sliced into rounds (approx. 4 cups)
 1 ½ tsp Finely grated lime peel
 5 cups Organic Chicken or vegetable broth
 2 tsp Fresh Lime
1

Heat oil in heavy large pot over medium-high heat. Add coriander, mustard powder and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until on onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cup if too thick. Stir in lime juice; season with salt and pepper.

Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.