Carrot Ginger Garlic Soup
Quick. Simple. Enhealthing. This is an excellent soup to keep on hand in the fridge. It tastes just as good cold as it does hot. I like to make this soup when I’m feeling a little run down and in danger of succumbing to a cold or flu. The energizing and warming properties of ginger nicely complement the flu fighting properties of garlic and onion. Carrots are rich in beta-carotene and selenium, two strong anti-oxidants. This soup will keep for several days in the fridge and can be reheated or frozen for later use.
- 1 tbsp olive oil
- 1 small onion roughly chopped
- 4 cups roughly chopped carrots
- 4 cups water
- 3-4 cloves garlic, diced
- 2 inches fresh ginger, grated
- 1/2 tsp salt Pepper to taste
- Lightly sauté onion in olive oil until onion turns translucent
- Add carrots, water, garlic, ginger and salt
- Simmer until carrots are very tender, approximately 15 minutes
- Remove from heat and use a hand blender to blend into a smooth, thick soup. (If you don’t have a hand blender, you can puree in a regular blender, or use a potato masher.)
- Serve hot or cold, seasoned with fresh ground pepper.