Comforting Carrot Ginger Soup
With the first breath of fall in the air, soup season is quickly approaching. Soups nourish on a deep level. With mineral dense and collagen rich bone broths, potently aromatic herbs like onions, garlic and ginger and vibrantly colorful vegetables like local carrots, soups offer layers of nutrition.
Blended soups are gentle on the digestive tract and offer easy to absorb nutrition. The vegetables and herbs for this soup were procured from the Boulder Farmers Market. The ginger root is from Rocky Mountain Fresh whose stand is located toward the south end. The proportions of blended soups are quite flexible, so feel free to adjust proportions or add other spices and seasonings to make it your own. I hope you enjoy this comforting carrot ginger soup and make it a staple in your kitchen this coming fall and winter.
Ingredients:
A large splash of extra virgin olive oil (around 2-3 tablespoons)
1/2 large onion or 1 medium onion chopped
1 fennel bulb chopped (can omit or add more onions instead)
2 large bunches of carrots chopped, peel only if the outside looks like it needs it (around 2 lbs)
1-3 tsp fresh ginger root grated or finely chopped
4-5 garlic cloves chopped
16 oz of Kettle and Fire chicken bone broth or even better - make your own
Filtered or spring water
1-2 tsp of lemon juice to taste
Salt and pepper each layer and to taste at the end
Instructions:
In a large, thick-bottomed pot over medium low heat, add the olive oil. When the oil is warm, add the onions and fennel with a generous pinch of salt. Sauté for a few minutes. Keep going until the two soften up and start to take on a bit of color. Stir in the carrots with another generous pinch of salt. Sauté for a few more minutes. Add the ginger and garlic and stir until the smell becomes fragrant. Add the bone broth and water. The water should just cover the other ingredients. Bring to a gentle simmer, cover with a lid and cook until the carrots are very soft throughout, around 30-40 minutes.
Remove from heat and allow to cool a couple minutes. Add the lemon juice. Puree with a hand blender until smooth, or alternately, transfer to a high-speed blender. If too thick, add water to thin the consistency. Add more salt or lemon juice to taste.
Topping options:
Drizzle with extra virgin olive oil or a spoonful of coconut butter and fresh cilantro, parsley, or dill.
Sprinkle Toasted pumpkin seeds or seed cycling blend.
You can also add sautéed ground beef on top to make a complete meal.
Enjoy!
Dr. Jane Litsey