Carrot Ginger Soup

From the Kitchen of Dr. Bonnie Brock, NMD, RD, MPH

This is an easy soup to make when you do not have time for a complicated recipe, as it takes only about 30 minutes from start to finish. But don’t let the simplicity of the recipe fool you, this soup is a powerful weapon against inflammation, as it is packed with the anti-inflammatory herbs ginger and turmeric and the anti-oxidant garlic.  The carrots add a bit of vitamin A and the coconut adds healthy fats. 

Ingredients

• 1 Tbsp avocado oil
• 2 cloves garlic (minced)
• 3 Tbsp fresh ginger, minced
• 2 Tbsp fresh turmeric, grated (or 1 Tbsp ground dried)
• 1 yellow onion, chopped
• 1 lb carrots, peeled and chopped
•  24-32 oz vegetable stock
• 1 14 oz can coconut milk or cream
• Salt and pepper to taste
•  Toasted pumpkin seeds for garnish

Instructions:

1.        Saute the garlic, ginger, turmeric, onion in avocado oil in large stock pot for 5 mins, until onions translucent

2.        Add carrots and vegetable stock and simmer for 20 mins or until carrots are soft.

3.        Stir in coconut milk and blend (transfer to blender or use immersion blender)

4.        Season with salt and pepper and top with toasted pumpkin seeds and serve.