Carrot Ginger Soup
This recipe is so diverse in it's uses. It's essentially a very flavorful puree that can be used as a soup, a sauce or even a side. You can even use it as baby food. A friend shared this with me from the Clean Eats cookbook by Alejandro Junger, M.D. Everything I've tried from his book has been easy to make and delicious so if you're looking for one to add to your collection it's a definite winner!
When you're enjoying this warming puree know that you're supporting your body in gently cleansing while also nourishing your gut - a really important aspect of immune health and overall wellbeing. Enjoy!
1 lb of organic carrots peeled and evenly chopped
1 clove of garlic peeled
2 tablespoons of apple cider vinegar
1 cup of water or
1 tablespoon of freshly grated ginger
1 1/2 teaspoons of coconut butter (the oil and flesh together)
sea salt to taste
Combine the carrots, garlic, vinegar, and water or bone broth in a small sauce pan. Cover and bring to a boil, then lower the heat and simmer until your carrots are tender. (NOTE: I neglected my carrots and they charred a little on the bottom, which ended up adding a really lovely flavor to the puree in the end. I might do this again on purpose.)
Transfer the mixture to a blender or food processor and puree until smooth.
Return the puree to the saucepan and reheat, stirring in the ginger and coconut butter until well blended. Add sea salt to taste.
I've added roasted cauliflower and more bone broth to make a delicious soup. I've used it as a sauce over zucchini noodles and I've also served it as a side with chicken and steamed spinach. So many possibilities!
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