5 Ingredient Carrot Soup
This is my go to, gray day soup that does as much for your retinas as is does for your digestion.
There are two reasons I keep it simple:
1. simple foods are simpler to digest
2. simpler recipes mean you're more likely to cook it
The core ingredient, carrots, have their obvious benefits but they're also tridoshic, meaning they're great for all body types.
But they're also so supportive in winter because they hit that SWEET taste that is balancing for the air and ether elements that dominate the dry, cold, gray weather around us.
But the big ally here is ginger…
Ginger will be your best friend from now through the end of spring (as long as you don't have a lot of heat in your body already - think inflammation) as it warms and opens the channels of the body.
It will help IMPROVE:
- slow digestion
- poor circulation
- low immunity
- low energy levels
NGREDIENTS:
2 TBS grass-fed, organic ghee or olive oil
2 inch piece of ginger, grated (skin on!)
2 inch piece of turmeric, grated (skin on!)
1 LB. organic carrots, rough chopped (skin on!!)
4 cups filtered water or homemade veggie stock
1/2 tsp Himalayan sea salt
Optional
whole milk yogurt or coconut milk (guar-free), to garnish
TO MAKE
1. Heat ghee or oil in a medium saucepan over medium-low heat until shimmering.
2. Add ginger and turmeric and stir frequently until aromatic, 1 minute.
3. Add carrots and salt and stir 1 minute before adding water or stock.
4. Increase heat to high, bring to a boil. Reduce to low simmer and cover.
5. Cook until carrots are tender, about 25-30 minutes.
6. Puree in a blender or with an immersion blender until smooth.
7. Serve and garnish with a drizzle of coconut milk or yogurt