I used to indulge in eating the carrot ginger soup they sell at Whole Foods. Sadly, soups are notorious for having gluten in them. It’s used as a thickener. Today was the first real autumn-like day in Colorado. It was crisp –chilly enough that I had to put on a warm sweater. I find it so interesting that my body craves foods like soup as the weather turns colder. Today, all I could think about was the carrot ginger soup. So, I made a pot. Ginger is great. If ever you are chilly and just can’t get warmed up, go and peel yourself a piece of fresh ginger and eat it. Carrots are chock full of vitamin A. Both of these foods aid in digestion, aid in easing menstrual symptoms and are cancer fighting foods. This soup can be eaten alone, paired with a side salad or eaten with a corn muffin, for dunking of course…
1 medium onion, minced
1 medium shallot, minced
1 celery stalk, minced
1 tblsp fresh ginger, grated
1 1/2 tsp Real Salt (kosher)
6 cups carrots, sliced
1/2 tsp fresh or dried sage, minced
5 cups vegetable or chicken stock
2 tblsps honey
1/4 coconut milk
- Mince onion, shallot and celery using the “grater” attachment of a food processor.
- Grate ginger using a box grater or mince using the “s” blade in your food processor. It’s not necessary to peel it – the skin is edible.
- Place olive oil in a stock pot over medium low heat and add the onion, shallot, celery and salt and saute for about 5 minutes. Add ginger and saute for about another 3 minutes.
- While the onion mixture is sautéing, place the “slicer” attachment in the food processor and slice the washed and trimmed carrots. Add them to the onion mixture and sweat the carrots for about 5 minutes. Sweating vegetables allows them to release their full flavor into the soup.
- Add the sage, broth and honey. Simmer for about 30 minutes or until the carrots are tender.
- In two separate batches, puree the soup in a blender on high. Return to stock pot and stir in the coconut milk.