Recipe and photo from Chef Katie Hueth Eat, Private Chef and Catering
I love anything carrot–especially carrot ginger soup. When I saw this recipe I thought to myself–soothing and immune boosting. What is not to love?
supports brain function
may inhibit some forms of cancer
fights respiratory viruses
promotes digestive health
I don’t peel my carrots. Wash them well, and buy organic when you can so you don’t have to worry about pesticides.
Katie's Carrot-Ginger Soup
2 T olive oil
1 onion, diced
8 carrots, sliced
5 cups vegetable stock
2 tbsp. fresh ginger, minced
Salt and pepper to taste
In a large saucepan, melt butter over medium heat. Add onions and sauté for 10 minutes until translucent. Add carrots and broth and bring to a simmer. Cook the soup for 30-40 minutes until the carrots are tender. Add the fresh ginger to the soup. Puree soup in blender.