This soup is so ridiculously easy to make yet looks and taste like an elaborate gourmet soup. It is also incredible healthy. Onions and ginger are powerful anti-inflammatory vegetables and carrots is high in beta carotene, a powerful antioxidant.

You can have this soup all year long. When the weather is hot I like to make it light and only add water. When the weather gets cold I make the richer version of the soup.

Here is the basic recipe:
2 onions, peeled and cut up into large chunks
8 large carrots, peeled and cut up into large chunks
1-2 inch piece of ginger, peeled
Add salt and pepper to taste
Put all the ingredients in a large pot and add water to cover. Add more water to make a lighter, thinner soup.
Bring to a boil and cook, covered until the vegetables are soft for about 20 minutes.
Blend until smooth.

I use an immersion blender, it makes the job so easy, just blend everything in the pot. Here is a good one if you don’t already have one. You can also blend it in a regular blender in batches, fill only half way and be careful, it’s hot.

For a richer version of the soup follow one or more of these steps
Saute the onion and carrots first in 2 tablespoons of coconut oil
Use broth instead of water
Add a dash of nutmeg
Sometimes I will add a beet to make a soup that is deeply red

Serve the soup topped with one or more of the following:
Chopped cilantro
Chopped parsley
Chopped green onions
Toasted sesame seeds
Toasted pumpkin seeds
Ground flax seeds
A dollop of goat yogurt
Crumbled goat cheese


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