One of my favorite healing soups, this is my take on carrot ginger. I make it with homemade chicken broth, you could also use vegetable broth or water. I use a good amount of ginger, but feel free to play around to find a ginger level that you like.
This makes a large portion of soup that will last for several days. Alternatively, it freezes really well too. Enjoy!
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Carrot Ginger Soup
Note: A high-powered blender will make this soup silky-smooth. If you don't have a high-powered blender, then let the carrots simmer in the broth a bit longer until they're as soft as you need for the blender you have.
Special equipment:
Vitamix or other high-powered blender
3 tablespoons coconut oil
1 medium/large yellow onion, chopped
3-4 large garlic cloves, finely chopped
Thumb-size piece of ginger, peeled and finely chopped
1 teaspoon ground cumin
2.5 pounds of carrots (about 3 bunches), chopped into pieces about 1/3 - 1/2 inch thick
6 cups chicken stock, vegetable stock or water
1 can full-fat coconut milk
Sea salt to taste (I usually use 2.5-3 teaspoons with unsalted broth)
Heat the coconut oil in a large stock pot over medium heat, add the onion and sauté for about 5 minutes, stirring frequently. Add the garlic and stir for a minute. Next add the ginger and sauté for another minute or two more, then finally add the ground cumin and stir well. Everything should be very fragrant at this point.
Next add the carrots and stock (or water) and turn the heat to high. Bring the soup to a gentle simmer, cover the stock pot, and reduce heat down to low. Simmer for 25-30 minutes until the carrots soften a bit (see note above).
Add the coconut milk and stir until it's dissolved. Now it's time to blend the soup, which you will most likely have to do it in batches. You'll need another pot or large bowl for the already pureed soup. When you're done, pour all of the pureed soup back into your original pot and salt to taste. I use unsalted chicken broth and usually put in 2.5-3 teaspoons. If you're using unsalted broth or water, start with 2 teaspoons and go up 1/2 teaspoon at a time, to taste. If you're starting with a salted broth, taste first and then add 1/2 teaspoon at a time as needed until the soup doesn’t taste flat.
