Carrot Ginger Soup

Growing up I was told to eat carrots for better vision {as I am sure most little tots are told}. I especially took it to heart because I rocked some nerdy thick glasses at the time. Thankfully, I have always loved carrots and it was never a push to get me to eat any vegetables for that matter. As I grew older, carrots not only became a staple in my diet, but I grew to appreciate them in other forms other than just raw.

Ginger and I are very very good friends. I am avidly obsessed with anything that is digestive-friendly. I literally keep a jar of pickled ginger in the fridge to munch on, and knobs of it hang around our fridge as if it was going out of style. So when the opportunity comes up to add it to something, I of course do.

There is something warming and also refreshing about soup, and this one happens to be one of my favorites. 

Carrot Ginger Soup

 After making this soup, I felt like I should have added more ginger, however, that was my preference and I believe that you could alter this to your own liking. I really wanted to add coconut milk to this to give it a creamier texture and still think it would have been divine, but the Mr. requested I keep it out. I topped it with a few micro greens and drizzled it with lime infused olive oil but any twist really will add to this soup.

1 medium onion, chopped

2 TB coconut oil 

4 cloves of garlic, minced

large thumb ginger, minced

1 lb carrots, peeled and chopped roughly

4 cups vegetable broth or water

salt and pepper to taste

On medium, saute the onion in the coconut oil until soft, then add the ginger and garlic and saute for another minute, then add the remaining ingredients {minus the s&p-do that at the end}.

Let the ingredients lightly simmer on the stove until the carrots are very soft, then use an immersion blender to puree until smooth. {s&p to taste now}

Ladle into bowls, top {or not} with your favorites, serve and enjoy.