Gingered Carrot Soup

This is a soothing soup recipe with a serving of healing ginger and creamy carrot broth. It is perfect to use up some of those lingering fall carrots, and I also love the color and scents of this yummy soup. It is a bright orange and full of soothing ginger aroma. There is something about truly enjoying the bowl of soup before you, not only are swallowing those soothing spoonfuls but you are able to breath in the healing aroma.

The carrots I am using up today were the small, beautiful, unique carrots that I bought from a local farm this past fall. They had little nubs, weird shapes and growing hairs coming off of them, and they needed to be pealed and cleaned up to be eaten. Which is usually a good indication that it is time. :)

If you want to pair this soup with a hearty gluten-free bread or cracker, or with a side salad you will have a very filling meal on it's own. I love having vegetables as my main dish. Just makes sense to eat the beautiful colors as the main attraction. That is what makes you beautiful, all those beautiful foods making their way through your being to produce health and beauty through and through. I love the idea that the food you eat is what builds your body. If you are eating packaged, chemical-filled and processed foods your body will be building your body with those ingredients. The more we can give our beings true foods the more we will start to feel strong and healthy in ever part of our bodies. We are whole beings, you can't expect to strive to be a healthy person without thinking more holistically. Every thing is connected. It's true.

Carrot Ginger Soup:

2 lbs of carrots (6 cups or so of chopped carrots)

2 small pealed and chopped apples

8 cups or so of boiling water

1 cup of non-dairy milk (either almond or coconut)

1 medium onion diced

1 TB of olive oil

1 celery stalk diced

1 chopped garlic clove minced

1/8 cup of shredded fresh ginger

4 cups of low sodium vegetable broth

1 ts. of sea salt

1 ts. or so of ground black pepper

1 TB of agave nectar

handful of fresh sage diced into tiny pieces

dash of cinnamon

dash of nutmeg

coconut cream for topping if you desire

First, boil a large pot of water and toss in the chopped carrot and pealed apple pieces (do not need to be small because you are going to blend when soft). Boil until soft and then transfer from the pot into a strainer. Pour the cooked carrots into a blender or food processor and blend with 1 cup of non-dairy milk, either almond or coconut. When smooth, wait to pour into pot with sauteing onions and celery.

Then, saute the onions, celery, and garlic in olive oil in the same pot after dumping the water with the carrots. Saute until soft. Pour in the blended carrots and add the rest of the ingredients. Cook until boiling and let the flavors simmer for 10 minutes or so.

When ready to serve top with a dash of cinnamon or nutmeg and a dollop or coconut cream or even plain goat yogurt or greek yogurt.

I just love a hot bowl of soup on a cold fall day. Comfort and love in every spoonful!

Enjoy, and stay warm friends!