Ginger Carrot Soup

The coldest months of the year are upon us. It is time to prepare our immunity for cold and flu season.

This simple recipe is made with fresh ginger root and carrots. I often find the simplest pleasure in highlighting a few seasonal ingredients, allowing the ingredients to truly shine.

Here you will find a recipe that takes minutes to prepare but offers a warming and comforting food that nourishes our souls and our immunity.

WHAT YOU WILL NEED:

• 1 1/2 pounds carrots, thinly sliced
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon ginger root, minced
• 2 cups chicken stock
• 2 cups water
• Immersion blender

TO PREPARE:

STEP 1:

Combine carrots and oil in a large pot. Sautée carrots over medium heat, stirring occasionally, for 5-8 minutes. Do not let carrots brown. Add teaspoon of salt.

STEP 2:

Add water, stock, and ginger. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

STEP 3:

Remove pot from heat and use immersion blender to create a smooth soup.

STEP 4:

Dish up soup and decorate with your choice of garnish if desired. A dap of yogurt can add to creaminess and presentation. Serve with freshly baked bread. Enjoy!