This is a super easy, super tasty and super nutritious soup! It is high in flavor, and the bright orange color tells us it is high in beta carotene. The best part is that it can be served chilled for a nice spring meal, or hot for its warming effect during the sometimes chilly spring days.
Carrot Ginger Soup with Orange Zest
(Serves 4-6)
Ingredients:
- 2 tbsp good quality olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 inch piece of fresh ginger, peeled and minced (I peel my ginger with the edge of a spoon)
- 2 pounds of carrots, thinly sliced
- 4-5 cups homemade chicken broth
- Salt and pepper, I use Real Salt®
- Zest from one whole organic orange. (You can also use lime or lemon zest)
Directions:
In a large heavy pot, sauté the onion, garlic and ginger in the olive oil for about 5 minutes, or until soft.
Add the carrots, stir, and cook for another 5 minutes.
Add the broth and bring to a boil.
Reduce the heat to low and simmer until the carrots are soft; for about 30-35 minutes.
Remove from the heat and puree using a stick blender or in batches using a food processor.
Season with salt and pepper, stir in the citrus zest, and cool to room temperature.
Cover and refrigerate overnight to serve chilled.
Optional: replace the ginger with 2 teaspoons of cumin seed, or coriander seed; all have amazing health benefits!
To learn more about the many health benefits of cooking with spices, including coriander, see my article: Three Important Spices you really Shouldn’t Live Without
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