Gingery Carrot Soup

Gingery Carrot Soup

This slightly spicy, beautifully colored puree tastes great hot or cold.  As with all soups, remember you might need to increase your seasonings if serving cold. Feel free to adjust the amount of jalapeno pepper to your taste.

You can make your own vegetable stock, or there are many good options available in aseptic containers.  Be sure and read the label before you buy – some of them are loaded with artificial ingredients and tons of sodium – avoid those.

Instructions

  • 1. Heat coconut oil in a soup pot over medium heat. Add onion, garlic, jalapeno pepper and ginger, stirring until fragrant and soft, about 2 to 3 minutes. Do not brown.
  • 2. Stir in chopped carrots. Cook another 2 to 3 minutes.
  • 3. Add stock and salt to pot. Bring to a boil. Reduce heat and simmer partially covered for 15 to 20 minutes, until carrots are tender.
  • 4. Remove from heat and stir in cilantro.
  • 5. Puree soup in a blender or using an immersion blender.
  • 6. If serving cold, refrigerate.
  • 7. When ready to serve, hot or cold, garnish with a few chopped cilantro leaves.