12/17/2021
December of Gratitude Continues ❤️
Grateful for Carrot Ginger Soup! Thanks and for getting us hooked!
We started making this a couple weeks ago and I. CANNOT. STOP!
This soup is the veritable flavor of comfort-meets-health 🧦🥬
So, here's the basic recipe on how I've been making this in case you want to try a soup that makes you feel hugged in the fuzziest slippers, while also scrubbed from the inside from all of the clean whole-food goodness.
It's SO easy!
Ingredients:
2 bags of organic baby carrots
2 small yellow onions, sliced
lots of organic peeled garlic - about a whole clove
ginger root - hand grated
salt and pepper
1 carton of chicken bone broth (sub veggie broth, if preferred)
1 can organic plain unsweetened coconut milk
Steps:
In a crock pot, combine carrots, sliced onions, garlic, grated ginger, salt and pepper, and broth
Cook on low for 4-6 Hours or on high for 2-4 Hours
Once carrots are tender enough to cut with a fork, place the cooked veggies, garlic, onions, ginger and broth into a blender and add coconut milk.
I usually have to blend in two batches, using half the can of coconut milk in each batch.
Blend on high for 1 minute, or until completely smooth.
Add ground Italian sausage or shredded chicken for a little protein.
Garnish with pumpkin seeds or fresh basil, if you wish!
Enjoy ❤️
