SERVES 4–6
Once the air becomes crisp and cool and the leaves start to change color, this is the perfect recipe to celebrate autumn. Carrot Ginger Soup will make you feel warm and cozy. You can make it as spicy or as mild as you like by adding more or less ginger. Rich in antioxidants and anti-inflammatory nutrients, this soup will keep you and your family healthy from the first days of fall all the way through winter and beyond. It is a great side dish for holiday season gatherings, too. It’s simple to prepare but comes across as fancy and decadent. Try it out and see for yourself.
1 small onion, chopped (about 1 cup)
2 cloves garlic, peeled
2-inch piece of ginger root, peeled and finely chopped
3 Tbsp. olive oil
9–10 large organic carrots, roughly chopped (about 4 cups)
2 cups organic vegetable broth
1 tsp. Himalayan pink salt
Destemmed cilantro and/or croutons (garnish)
1 In a large pot over medium heat, sauté the onion, garlic, and ginger in the olive oil until tender.
2 Add the chopped carrots, broth, and salt to the pot. Bring to a boil, then reduce to a simmer, cover, and cook until the carrots are tender.
3 Take the pot off the burner and let the vegetables and broth cool. Pour about 2 cups of the mixture into a blender and blend on low speed until smooth. Pour that mixture into a medium-size bowl and continue blending the remaining vegetables and the broth until everything is blended. Add more broth if you want the soup to be a little thinner. (It will thicken up when you store it in the refrigerator.)
4 When all the soup is blended, pour back into the pot and heat until warm. Serve in bowls with cilantro and/or croutons for garnish. Add a drizzle of the Cashew Cream Everything Sauce to make it extra special.
