Carrot Ginger Soup

Here at Be Well, soups are always welcome on the menu especially those with the added benefits of ingredients such as tumeric (anti-inflammatory), ginger (aids in digestion) and garlic (great for heart health and blood pressure).

This Carrot Ginger soup can be enjoyed both hot and cold making it perfect for any time of the year.

Carrot Ginger Soup

Makes 4 servings.

2 tablespoons avocado oil
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ cup chopped white onion
3 cups peeled sliced carrots, sliced 1-inch thick
3 cups organic chicken or vegetable broth
1 teaspoon tumeric
½ teaspoon ground cumin
Sea salt to taste
1 teaspoon lemon juice

Heat the avocado oil in a medium pot over medium heat.
Add garlic, ginger and onions and cooks until the onions are translucent.
Add the carrots, broth, tumeric, cumin and sea salt.
Continue cooking until the carrots are soft to touch, about 12 minutes.
Remove from heat and let cool.
Blend with the lemon juice and puree until smooth and creamy
Serve hot or chilled.

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