Creamy Carrot Ginger Soup

My favorite simple soup for easy digesting. The warmth provides grounding and comfort for cold days.

  • 4 large carrots
  • 1/4 c yellow sweet onion
  • 4 cups vegetable broth or water
  • 1/2 inch fresh ginger, minced
  • 1/4 tsp salt
  • Cracked black pepper to taste
  • 2 Tbs. organic butter
  • 1 tsp fresh herbs such as rosemary, thyme or oregano
  • 1 Bay Leaf

Sauté the salt and onions in the butter until translucent. Chop and boil the carrots with the bay leaves until soft. You can use water, or broth. Strain once cooked, but save the extra water. Puree the cooked carrots, ginger, onions in a blender with some of the cooking water. Pour back into the large pot and add the fresh herbs and let simmer for a few more minutes. For a more creamy soup, leave out extra water. For a more liquid soup, add the rest of the carrot-water.


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