Makes 4-6 servings.
Fresh Ginger and a bit of lemon create for one vibrant, creamy, and colorful carrot soup. This soup is loaded with beta-carotene and is delicious. You can garnish with parsley, basil, dill weed, chive or any other fresh herb. Happy New Year!
2 tablespoons olive or coconut oil
1 medium yellow onion, chopped
1.5 pounds carrots, coarsely chopped
1 medium Yukon Gold potato, peeled and chopped
1 tablespoon minced fresh ginger
Pink Himalayan Salt
5 cups vegetable broth, homemade or store-bought, or water
spices: cayenne or paprika/turmeric/chili powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh chives
1. In a large soup pot, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrots, potato, ginger, and salt to taste. Cover and cook for 5 minutes, stirring occasionally. Add the broth and spices to taste, and bring to a boil.
2. Reduce heat to low and simmer, covered, until the veggies are soft (30-40 minutes).
3. Puree the soup mixture in the pot with an immersion blender or in a blender or food processor (Vitamix). This might require mixing in batches and adding additional broth to maintain desired consistency.
4. Pour mixture back to pot (if necessary), and reheat until hot. Stir in lemon to taste, adjusting seasonings as well if necessary. Pour soup into bowls and add desired garnish.