Carrot Ginger Soup Recipe

A fall season recipe using carrots and ginger. Add a little spice for some sinus clearing action. 🍂

• 1 tablespoon extra-virgin olive oil

• 1/2 medium yellow onion, chopped

• 1/2 teaspoon sea salt

• 3 garlic cloves, smashed

• 1 pound carrots, roughly chopped

• 1 teaspoon grated fresh ginger

• 1 serrano pepper, seeded and sliced (optional for heat lovers)

• 3 cups vegetable broth

• freshly ground black pepper

• coconut milk for garnish (optional)

• pepitas for garnish (optional)

Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves, serrano pepper (if you’d like), and carrots to the pot and cook 8 minutes more, stirring occasionally.

Stir in the ginger and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.

Let cool slightly and transfer to a blender or use an immersion blender to blend until smooth. If your soup is too thick, add a little more broth.

Serve with a drizzle of coconut milk and a couple of pepitas, if desired.

Seasonal favorite from The Get Well, November 2023 Edition.