Carrot Ginger Soup
10 minutes
30 minutes
4 people
Ingredients
- 6 carrots
- 1 medium onion
- 1 teaspoon sea salt
- 4 cups water
- 6-inch piece fresh ginger, juiced
- Fresh parsley to garnish
Method
- Wash, peel and cut carrots and onion into chunks.
- Place vegetables and salt in a pot.
- Add water and bring to boil. Cover with a lid.
- Simmer on low heat for 25 minutes.
- Transfer soup into blender, adding water if necessary to achieve desired consistency.
- When blending is done, squeeze juice from grated ginger and add to soup.
- Garnish with parsley.
Note: For extra flavor, sauté vegetables before cooking. Substitute carrots with squash, parsnip or beets. Squash and beets need 35 to 40 minutes to cook.
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