Carrot-Ginger Soup for the Winter Comfort Win

This carrot-ginger soup is simple, warming and delicious. Around the holidays, there are so many more options to eat rich sugar- and fat-filled foods that, while they may be enjoyable in the moment, often leave us feeling foggy and over-indulged. This soup is perfect to support and nurture your body in between richer meals. I love the fresh ginger (great for immune support!) and the bright, fresh taste lemon. Another plus is how easy this is to make! The recipe is from Run Fast Eat Slow by Shalane Flanagan and Elsye Kopecky, and I highly recommend their book, which is packed full of easy and yummy recipes!

Ingredients

2 tablespoons butter (or olive oil)

2 yellow onions, sliced

1 1/2 pound carrots, peeled and chopped

1 teaspoon sea salt

4 cups chicken broth (or vegetable, to make it vegetarian)

2 tablespoons uncooked rice

2 tablespoons lemon juice (1 lemon)

1 tablespoon grated fresh ginger

1/2 teaspoon ground black pepper

Cooking Instructions

In a large pot over medium/high heat, melt the butter and add onions, carrots and salt. Cook, stirring occasionally, until the vegetables soften; about 8 minutes.

Add the broth and rice to the pot, bring to a boil and then reduce the heat to low. Simmer covered, until the carrots are tender and the rice is cooked; about 35-40 minutes.

Turn off the heat and allow soup to cool for 10-15 minutes. If you have an immersion blender, blend until soup is smooth. You can also blend soup by carefully transferring the soup to a blender, just be careful to hold the lid in place so the hot soup doesn’t blow the lid off!

Once the mixture is blended, stir in the lemon juice, ginger and black pepper. Add more salt, if needed.

This soup is perfect just like this, but is also good with toasted pumpkin seeds and a dollop of plain Greek yogurt.