Carrot Ginger Soup

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A grounding, warming soup packed with carotenoids and antioxidants which protect and enhance immunity. Carrots are known for being a good source of beta-carotene, fiber, vitamin K, potassium and antioxidants. A thing about carotenoids - they are best absorbed with fat - so be sure not to skip the ghee or coconut oil in this recipe. In addition, the strength of the nutrients carrots are increased when chopped and cooked, so that’s a win.  



The grated ginger brings heat, increased fire element in the body, aids in digestion and is a powerful anti-inflammatory. There’s plenty of other medicinal properties to this simple soup, but I encourage you sense into how the ingredients affect your body, mind and thoughts. It’s a great way to develop a deeper relationship with foods and more so - intuitive eating.



Serves: 6

Time: 35


Ingredients

  • 4 cups of chopped carrot

  • 1 red onion diced

  • 4 cloves of garlic diced

  • 6 cups of vegetable broth

  • 4 teaspoons of grated ginger

  • 1 teaspoon grated turmeric

  • 1-2 tablespoons of ghee {or coconut oil}

  • 2 teaspoons of salt or to taste

  • 1 teaspoon of pepper or to taste

  • Pinch of cumin seeds




Directions:

  1. Chop all the veggies

  2. In a cast iron skillet add: ghee, carrots, onion, and garlic. Cover and cook on medium heat for about 20 minutes or until carrots begin to get tender. Stir occasionally. Add the grated ginger, turmeric, and cumin near the end of saute session.

  3. Transfer all cooked veggies to a pot, add 6 cups of vegetable broth. Cover and let cook on medium heat, about 3 minutes or until all contents are warm. Feel free to add more or less vegetable broth to your consistency preference.  

  4. Use an immersion blender to blend veggies, bringing the soup to an even consistency. Add extra vegetable broth or water to personal preference. I like my soup a little thicker. Alternative: if you don’t have an immersion blender, transfer the soup into a blender or food processor.

  5. Add final seasoning: salt + pepper. Serve warm and enjoy!



Optional topping:

A few slices of avocado makes it grounding and creamy.



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Modify for your Dosha

Vata: Add extra oil or avocado to top, as Vata folks tend to by dry and lacking with oils.

Pitta: Use a little less ghee or oil. Moderation with ginger.

Kapha: Kick up the spice with extra ginger. Use smaller portions of ghee or oil. Extra pepper.