Cleansing Ginger Carrot Soup

Carrot soup recipe & content provided by Bare Nutrition Health

We often forget about soups as the weather gets warmer, but soup is such a great way to get ahead for the week, and one of my go-to ways to stay on track.  Make a pot of cleansing ginger-carrot soup to eat for lunch and dinner a couple days out of the week to keep your effort in the kitchen minimal.

Spring is the best time to hit the local farmers market for beautiful veggies. You can always find a colorful spread, including carrots and sweet potatoes. Farmers market carrots were the inspiration for this recipe.  Not only is this carrot soup super satisfying and nourishing, it is easy to digest and uses amazing anti-inflammatory and digestion-boosting ingredients.

Carrots are best known for delivering high levels of beta-carotene, which helps fight free radical damage, and protects your skin and vision.

Combining the carrots and sweet potato with spicy ginger, savory turmeric, and creamy coconut milk make for the perfect combo.

Cleansing Ginger Carrot Soup

Start to finish: 45 minutes (20 minutes active)

Ingredients:

• 1 tablespoon coconut oil
• 6 large carrots, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 3 cups bone broth or veggie broth (for vegan version)
• 1 cup full-fat coconut milk
• 1 teaspoon grated ginger
• 1 teaspoon turmeric
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1/2 cup chopped green onion, for topping
• Himalayan sea salt to taste

Instructions:

1. Heat large pot with coconut oil. Once pot is hot, add in chopped sweet potato and carrots.  Sauté on medium heat until soft. Reduce the heat to low.
2. Add ginger, turmeric, parsley, oregano and sea salt. Let carrots and sweet potatoes cook in the spice mixture for 2-3 more minutes.
3. Reduce heat to simmer. Add bone broth and coconut milk.  Allow to simmer for about 30 minutes.
4. Remove from heat and transfer to blender (or use an immersion blender). Pulse until you reach a creamy consistency.
5. Serve in bowls, topping each serving with green onion and a drizzle of coconut milk.

Serves: 4

Nutritional Information (Per Serving):

• Calories: 268
• Protein: 10g
• Carbs: 21g
• Fiber: 5g
• Sugar: 8g
• Fat: 17g
• Saturated Fat: 10g
• Polyunsaturated: >1g
• Monounsaturated: 0g
• Trans fat: 0g
• Cholesterol: 0g
• Sodium: 364mg
• Potassium: 482mg
• Vitamin A: 453.7%
• Vitamin C: 12.9%
• Calcium: 5.8%
• Iron: 11%