carrot ginger soup

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You seem to be such fans of recipes.

Unfortunately I'm just not a recipe person.

I typically open up my fridge and see what I can put together based on what I have.

I like "winging it".

I recently made a lovely batch of carrot ginger soup, sure to warm you and soothe any digestive issues you may have. It also provides a good amount of Vitamin A (good for your eyes), and it boosts your immunity as well (chicken soup is thought to contain ingredients that inhibit the action of white blood cells, called neutrophils, that trigger an inflammatory response). So, here it goes:

INGREDIENTS

• 1 container organic chicken stock or veggie stock (chicken stock has more immune boosting power)

• 1 can of light coconut milk

• 15-20 big carrots or 2 bags of baby carrots

• 1 medium bulb of fresh ginger (ginger is spicy, so use it according to your taste)

• 1 medium sweet onion

• Olive oil (go with the virgin, of course :-)

• Pepper, cumin, turmeric

Wash and peel the carrots and cut them into small pieces. Boil them until semi-soft in the veggie or chicken stock.

1. Dice the onion and ginger and stir-fry in one tablespoon of olive oil until golden brown.

2. Add to the soup stock/carrot mix the onions and ginger and let it simmer for about 10 minutes.

3. Then pour the ingredients into a blender and blend until smooth and creamy (make sure it can take the heat. I've burnt out 2 blenders by pouring hot soup in them....). You can also use the Cuisinart SmartStick Hand Blender if you want to blend all ingredients in the soup pot.

4. Pour your blended soup back into the pot and add the can of light coconut milk with 1/2 teaspoon of pepper, cumin and turmeric.

5. Let it come to a simmer and then serve with a little dill or parsley on top.

Enjoy this delicious soup on a CHILLY day and you'll feel warm for hours afterwards.

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