Ginger & Carrot Soup
If you have carrots to finish up before they wither, here’s a recipe to use them all for good. Ginger and carrots go very well together: this soup mixes the natural sweetness of carrots with the zing of ginger.
Carrots soups are filling and refreshing. They also make perfect office meals for the day after. However, keep in mind that they’re not so good if you’re on a low-carb regime, as carrots are high in carbs.
- 10 carrots
- 1 white onion
- 2 celery sticks
- A 3-in piece of fresh ginger root
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon vegetable powder
- Pinch of pepper
- Juice of half a lemon
- 1 tablespoon coconut flour
- Pinch of minced parsley
- Pinch of alfalfa, to decorate
- A few drops of soy cream
Peel and chop the carrots, onion, ginger, and celery into big chunks. Transfer to a large skillet.
Add three cups water, vegetable powder, cumin, pepper, and turmeric. Cover with a lid and let cook to medium heat for 15 minutes or until the veggies are soft.
Blend with an immersion mixer until you obtain a smooth cream. Adjust the texture by adding some more water to obtain a smoother texture. Stir in the coconut flour and take off the heat. Transfer to the serving bowls. Serve with minced parsley, a few drops of soy cream, and a pinch of alfalfa.
Enjoy hot or let cool down before storing in the fridge.